This is how I like tuna casserole, but feel free to make it how you like it. With peas, without peas, with cracker crumbs or crushed potato chips on top, it doesn’t matter, it’s still good. You can also save a few calories by making it with low-fat cream of mushroom soup and you won’t even notice the difference.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Coat a 2-quart casserole or 9 by 13-inch baking pan with cooking spray or oil.
Step 2
Bring a large saucepan of salted water to a boil and add the noodles. Cook over medium-high heat, stirring occasionally, for 10 minutes, or until the noodles are al dente. Drain the noodles in a colander.
Step 3
Meanwhile, drain the tuna and place it in the casserole or baking dish. Add the cream of mushroom soup, peas, salt, and pepper and stir until combined. Add the noodles and stir until they are completely coated with the soup mixture. Bake for 30 minutes, or until lightly browned. Remove from the oven and serve immediately.
VEG OUT
Step 4
This is also really good as a mushroom casserole. Just leave out the tuna and add 1/2 pound of sautéed sliced mushrooms. Or, if you’re really feeling lazy, add a can of drained mushrooms.
