Wednesday, November 12, 2008

Tuna Noodle Casserole

This is pretty much the easiest (and maybe even cheapest!) of the casseroles I grew up on. If you like tuna, cream cheese, and peas, you'll probably love this recipe! :)

Tuna Noodle Casserole
1 can of tuna
8 oz. wide egg noodles
4 oz. cream cheese, softened
1 can cream of chicken soup
1/2 can milk
grated onion (to taste)
1 c. frozen peas
cheddar cheese, grated
potato chips (a couple handfuls, crushed)

Preheat oven to 350 degrees. Cook noodles. Meanwhile, mix together tuna, soup, cream cheese, milk, onion, and peas in a separate bowl. Once noodles are done, drain them and add them to the tuna mixture. Toss to coat. In a casserole dish, layer noodle mixture with cheese. Top with cheese and crumbled potato chips. Bake for 15-20 minutes, or until cheese is bubbly.

Sorry for the dark picture! I was in a hurry (I was hungry! ;) ) and I didn't end up getting any good ones. I also didn't have any potato chips, unfortunately. They really add a fun texture, but I couldn't justify buying a whole bag of them for this one recipe.


Robin said...

What is a can of milk? Are you talking evaporated?

Jennie said...

Sorry! I always forget to explain that. We use the soup can to measure the milk. It's what my mom always does, so Paula and I do it too. :) It probably ends up being about 1/2 to 3/4 cup of milk.

Robin said...

We made it tonight with 1/2 cup of milk and we put french fried onions on top. It worked great. Eliza picked it out looking at the pictures and she was a chef. Thanks for the recipe! It's going to become one of our standard ones.