Not a lot of ingredients but lots of good memories. Preheat your oven to 350 degrees, cook your noodles according to the package directions and lets grab our ingredients.
You can see a couple of extra ingredients in my photo. I have the classic cream of mushroom soup, tuna, and breadcrumbs. I also add a little mayo and Worcestershire sauce to add a little bit more complexity.
You need some egg noodles, cook these according to the package directions.
And finally some Peas.
Combine the soup, about a tablespoon of mayo, milk and a little bit of Worcestershire sauce.
Grease up a casserole dish. I am using another of my awesome Pyrex finds. (I have a serious collection going, so you will be seeing a lot more in the future.)
Layer on half of the noodles then add half the peas and tuna.
Add half of the soup mixture on top of the noodles and peas. Repeat the layers again.
Cover it in some breadcrumbs and pop it in the oven for about 35 minutes.
I have had this meal so many times in my life and it always reminds me of eating dinner with my family back in PA. I hope you can create some memories with this dish or conjure up some of your own from the past.
I can't use cream of mushroom soup, nor mayo. Any other alternatives?
ReplyDeleteComfort food at its best! I make a similar Tuna Noodle Casserole.
ReplyDeleteI SOOOO know what I'll be making this weekend!
ReplyDeleteMaybe even tomorrow night!
Khyra will be happy since she'll get some of the peas! She LOVES them too!
Khyra's Mom
My mother made this growing up, using nothing but tuna, noodles (sometimes vermicelli) and cheddar cheese soup.
ReplyDeleteI altered it for my kids and myself, using canned chicken instead of tuna, cream of chicken soup, a bit of milk and some celery seed. We always had peas with it but only on the side ;)
Sadly, I can't eat this anymore due to high-fat and carb issues. But I'll still make it for Seth, as it's one of his favorites.
Mayo is a new ingredient for us. Love tune and noodles. I know the peas should be there but would rather pass in the casserole.
ReplyDeleteSaw your post just in time for lunch. Thanks for whetting my appetite.
James ∆≈
This was a year rounder for us. Your recipe for fall and winter, then warmer weather brought tuna, noodles, peas, a little green onion, even cubes of cheese and dress it with mayo for the chill box! We also used this with the tiny pasta rings they used to call Saladettes instead of noodles!
ReplyDeleteYuk! I have not so fond memories of being forced to eat this as a kid... I think I may have been re-scarred having read this...
ReplyDelete;-) just kidding - but serioulsy yuk
oh I was wondering what to do for tea tonight (too much meat eating been going on this week end) I will give this recipe a try.
ReplyDeleteI love using the Campbells condensed soups in recipes, I use their tomato condensed soup in my chilli con carne recipe instead of tinned tomatoes, makes for a much thicker sauce.
Jeannie x