Lisa’s Tuna Noodle Casserole

Everyone has asked for my tuna noodle casserole recipe so here you go 🙂 its nothing fancy and it’s so quick and easy to make  🙂 and its sooo yummy 
Now remember I feed 4 men plus I don’t measure lol so you can 1/2 this recipe  🙂

What you need
3 bags of broad egg noodles (I use 3 to feed our 4 men as they are small those bags)
1/2 a bag of frozen petit peas
3 cans of cream of mushroom soup
2 cans of whole mushrooms cut in half
3 cans of light tuna (you can use whatever kind you want I usually buy white tuna but it’s so expensive to use for this I use light)
salt and pepper to taste
and about 2 or more cups of old cheese graded

In a large pot bring water to a boil, add the egg noodle and peas and cook till done to your liking, we love our pasta cooked to al dente. Drain the noodles and peas and put the pot back on the burner and add mushroom soup, with a wire whisk pour in enough milk that the soup is nice and creamy and not thin, I would say approx a cup give or take, salt and pepper to taste add mushrooms and tuna and stir with a wooden spoon till hot, it doesn’t take long at all. Put your noodles and peas into the mushroom soup mixture and stir well, then add cheese and stir till melted.

Print Friendly, PDF & Email
Posted in

Lisa Walker