Recipe: Perfect Tuna Casserole

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Tuna Casserole It's one of my husbands favorite recipes. I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. You can cook Tuna Casserole using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tuna Casserole

  1. You need 8 oz of Egg Noodles, cooked.
  2. You need 3 cans of -5oz tuna in water.
  3. Prepare 1-10.5 can of Cream of Chicken.
  4. It's 1/2 c. of canned peas.
  5. You need 1-1/2 of cheddar cheese.
  6. You need of Potato chips.
  7. It's 1 Tbsp. of onion powder.
  8. You need of Salt & Pepper.

I reconfigured the recipe to include more vegetables and the result was delicious. Tuna casserole is a family favorite, and great for serving large groups. In this tuna casserole recipe from Martha Stewart, we cut the sauce with chicken broth, but there's still enough milk to make this tuna casserole feel indulgent. Cook egg noodles to al dente in boiling salted water; drain well.

Tuna Casserole instructions

  1. Boil water and cook egg noodles as directed. Preheat oven to 425°..
  2. In a bowl combine drained tuna, cream of chicken soup, cheese (saving 1/2 cup), peas, and seasonings..
  3. Drain noodles and add to mixture. Mix and pour into a greased casserole dish..
  4. Sprinkle crushed potato chips and remaining cheese on top..
  5. Bake for 15-20 minutes..

Tuna casseroles are easy on the budget and always comforting. Feel free to change things up with different pasta shapes, a combination of cheeses, or alternative toppings. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. Tuna casseroles are a cinch and make for a cheap dinner recipe.

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