Countrified Hicks: old fashioned tuna casserole

Sunday, August 4, 2013

Tuna Noodle Casserole Recipe

Tuna noodle casserole is one of those easy-to-make, inexpensive, yummy meals. We have this about 2-3 times a month and is always a big hit.

Tuna Noodle Casserole

Lg. bag of Egg Noodles 2 T. dried chopped onions

1 can of peas 3 carrots, sliced

1 1/2 c. shredded cheese 3 small cans tuna, drained

2 cans cream of chicken soup 1/2 c. milk

1 tsp. salt 1/2 tsp. pepper

1 c. crushed cornflakes

Preheat your oven to 425 degrees. Spray a 9" x 13" cake pan with cooking spray and set aside.

Bring a large pot of water to boil. Once it boils, stir in the bag of egg noodles and the sliced carrots and let them boil for 5 minutes. Drain and return the noodles to the pot. Now, stir in the can of peas, onions, 1 cup of the cheese, tuna, soups, milk, salt and pepper. Stir well.

Pour the mixture into the prepared cake pan and bake for 25 minutes. Carefully remove the pan from the oven and sprinkle on the remainder of the cheese and the crushed cornflakes. Bake for an additional 5 minutes.