I made tuna casserole for the first time in my life last week and it was SO EASY! I know it’s one of those basic, nothing exciting about it recipes, but at the same time tuna casserole IS exciting!
I am on a mission to become the Casserole Queen since my husband is already the Master of the Grill and chef of fine Italian cooking. I don’t really want to learn how to make everything he knows how to make…well, because he can already make it! So I’m trying to find my own special niche.
For now, I’m working on casseroles and crock pot recipes since they tend to be easy and because there is something really fun about pouring ten different things in a bowl, mixing it all together and baking/cooking it. It’s kind of like fingerpainting or abstract art – the beauty is in the chaos of the ingredients. So far, I’m pretty good at chaos.
- 1 (12 ounce) package egg noodles
- 1/4 cup chopped onion
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 2 (6 ounce) cans tuna, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/2 (4.5 ounce) can sliced mushrooms
- 1 cup crushed potato chips
3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9×13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
*This is just one of many tuna casserole recipes. I found this version on allrecipes.com, but if you have a different favorite, please share the link!