Tuna Noodle Casserole

I first got this recipe from a friend when we were in grade school.  It’s one of my favorites, even after all these years.  I’ve changed it up a bit through the years, but it’s basically the same.  It’s a quick, easy recipe that will stick to your ribs.  It’s also perfect for the Lenten season.  And since today is Good Friday, I thought I’d share it with you.

Thank you for sharing this with me, Suzie Q.

Tuna Noodle Casserole

The ingredients are simple.

1 can of Tuna

1 can condensed Cream of Mushroom soup

3/4 soup can of Milk

1 can of Sweet Peas

1/2 package of noodles

Garlic Powder

Onion Powder

Medium sized pot

Tuna Noodle Casserole

First, drain the cans of tuna & peas.

Tuna Noodle Casserole

Combine all of the canned ingredients plus the 3/4 soup can of milk into the medium pot.

Tuna Noodle Casserole

Tuna Noodle Casserole

Add the Onion & Garlic Powder to taste.  (I just sprinkle some on the top)

Tuna Noodle Casserole

Stir well & bring the ingredients to a low simmer.  Stir often, because it has a tendency to stick to the bottom of the pot.  Once the ingredients are completely heated, remove the pot from the heat.

Tuna Noodle Casserole

While the ingredients are coming to a low simmer, boil the noodles.  When they’ve finished cooking according to package directions, drain & rinse.

Tuna Noodle Casserole Tuna Noodle Casserole

Mix the noodles into the tuna ingredients.

Tuna Noodle Casserole

Plate it up & add salt to taste.

Tuna Noodle Casserole

The first time I had this, it was served over toast instead of adding noodles.  It was just as good.

I’ve enjoyed this meal for 40 + years & it’s still one of my favorites.  I hope you give it a try.

Happy Creating everyone!