Cherylanns Tuna Noodle CasseroleFrom cherylannxo 7 years ago
- 5 cups hot, cooked egg noodles, still firm, not mushy shopping list
- 1-2 6 oz. cans tuna fish, packed in canola oil, undrained shopping list
- 1 28 oz. can Family size cream of mushroom soup shopping list
- 1 4 oz. can sweet peas shopping list
- 1 large can Durkee's French fried onions shopping list
- salt and pepper, to taste shopping list
- 1 10 3/4 oz. can cream of mushroom soup shopping list
How to make it
- In a large casserole dish, combine tuna (with oil) and large can soup. Mix well. Gently stir in egg noodles just to coat. Fold in peas, 1/2 can of onions, salt and pepper. Smooth out top of casserole with a spoon. Spread small can soup on top.
- Cover and bake in a 350* oven for 30 minutes. Uncover and sprinkle remaining onions on top and bake for 5 minutes longer until golden brown on top.
- Let set up for 10 minutes and serve.
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