Old-Fashioned Tuna Casserole
Recipes Main Dish Pasta Quick and Easy Seafood Vegetarian
Description
Wondering what to serve on Meatless Mondays or Fridays during Lent? Look no further. This tuna casserole is a blast from the past that is a satisfying meal. Serve it on toast, if desired.
Ingredients
12 oz. egg noodles
1/4 c. chopped onion
2 c. shredded Cheddar cheese
1 c. frozen green peas
10 oz. canned tuna, drained
21.5 oz. condensed cream of mushroom soup
4.5 oz. can sliced mushrooms
1/4 c. melted butter
30 Ritz crackers, crushed
Directions
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Preheat oven to 425 degrees F. Lightly spray a 13 x 9-inch baking dish or 3-quart casserole with cooking spray.
Cook noodles per package directions until al dente; drain; place in a large bowl; set aside.
Mix the crushed crackers with melted butter in a small bowl; set aside.
Stir the onion, cheese, peas, tuna, soup and mushrooms into the cooked noodles; mix well. Pour into the prepared baking dish.
Top with the cracker crumbs.
Bake for 20-25 minutes or until the crumbs are golden brown and the casserole is bubbling around the edges.
6 servings.