Tuna Casserole
I love this version of Tuna Noodle Casserole. The Evaporated Milk makes it really creamy.
1 (5 oz.) pkg. Egg Noodles
1 (10 3/4 oz.) can Cream of Mushroom Soup
1 (5 oz.) can Evaporated Milk
1/3 C. finely chopped Onion
1 (6 oz.) can solid white Tuna in spring water, drained, and flaked
1 C. shredded Cheddar Cheese
1 (8.5 oz.) can English Peas
1/2 tsp. Pepper
1 C. tiny Fish-Shaped Crackers
1 (10 3/4 oz.) can Cream of Mushroom Soup
1 (5 oz.) can Evaporated Milk
1/3 C. finely chopped Onion
1 (6 oz.) can solid white Tuna in spring water, drained, and flaked
1 C. shredded Cheddar Cheese
1 (8.5 oz.) can English Peas
1/2 tsp. Pepper
1 C. tiny Fish-Shaped Crackers
Cook noodles according package directions, drain. Stir in soup and next 6 ingredients, pour into a lightly 8 inch greased square baking dish. Bake at 350 degrees for 25 minutes. Sprinkle casserole with crackers and bake an additional 5 minutes or until thoroughly heated.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 