Tuna Noodle Casserole

Just went on a hunt for a recipe close to the one our Mom made growing up. This one looks close, adapted from a blog called Pinch My Salt.
Didn’t everything have canned soup in it in the 1960’s?

12 bag egg noodles (wide or extra wide), cooked*
1 can of tuna, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas
1/2 cup (or more) grated sharp cheddar cheese
1 cup fresh bread crumbs tossed with a little olive oil and 1 t dried parsley
fresh grated Parmesan cheese
1. Preheat oven to 350 degrees
2. In a large bowl, stir together first six ingredients until well combined.
3. Spread into a small greased casserole dish then sprinkle bread crumbs and Parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.


One response to “Tuna Noodle Casserole

  1. This is NOT our favorite!!-one of the kids

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