Tuna Noodle Casserole
Posted on March 21st, 2009, by Erin
Sometimes, you just want some comfort food. After a few weeks of tossing around making another box of Tuna Helper (oh, thrilling meal that it is) I decided to make this instead. It was easy, it was satisfying, and more importantly, it had noodles and cheese in it.
- 6 oz. egg noodles, cooked to package directions
- 1 can cream of mushroom soup
- 1/4 c. milk
- 1 c. shredded cheddar cheese
- 1 onion, diced finely
- 1 c. frozen peas, thawed
- 2 6 oz. cans tuna, drained
- 1/4 c. sour cream (optional, but I don’t find it so)
Mix all ingredients together and put into large casserole dish. Top with seasoned breadcrumbs (about 1/2 c.) and some shredded parmesean cheese (I used the green can… gasp!) and bake for 30 minutes at 350
1 comment 
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March 21st, 2009 at 10:24 pm
I actually really like tuna casserole but don’t make it nearly as often as I need it.