19 September, 2016
Quick, easy, and yummy! I love recipes that include these 3 words, don’t you?
Tuna casserole is something I’ve been eating since I was a little girl. My mom made it often for our family and it was always one of my favorites. However when I got married my husband who mostly loves all food did not share my love of tuna casserole. So for many years I only enjoyed tuna casserole when visiting my parents without him. Fast forward to the present and I now have 3 children who actually share my love for tuna casserole! When dad is away for supper we always have tuna casserole. My husband is away tonight so you know whats on the menu.
Tuna Casserole is a very easy thing to whip up ahead of time and put in the fridge for later. It’s actually pretty simple to just whip up right after work and pop in the oven too. There are not a lot of ingredients and all you have to do is combined the few ingredients together in a casserole dish, stir together and bake. The most time-consuming thing you will do is boil the noodles for 8 minutes. Can’t get much easier than that!
Some people make tuna casserole with peas, but we always used corn instead because most of us didn’t care for peas. We also bake ours, but some might eat it cold. This recipe is what I remember as a kid and can’t imagine tuna casserole any other way. I hope you enjoy it as much as my kids and I do!
- 1/2 lb. wide egg noodles, cooked
- 2 (4 oz.) cans tuna in oil.
- 1 (10.5 oz) can cream of mushroom soup
- 2/3 cup milk (you can add a little more if it seems to dry)
- 1 cup of frozen corn
- 1/4 tsp. black pepper
- 1/4 tsp. onion salt
- Cook noodles according to package.
- In a 2.5-quart round casserole dish add the tuna (do not drain oil)
- Add the cream of mushroom soup and stir.
- Add milk and stir.
- Add the pepper and onion salt and stir.
- Add the cup of corn and stir.
- Add the cooked noodles and stir until everything is combined.
- Preheat oven to 350. Cook for 45 minutes, until bubbly.