Tuna Casserole

Before my days of being an awesome Mormon, I was an awesome Catholic. Which meant that for 40 days in the months of March, April, or May, depending on when Easter was going to hit that year, I participated in lent. Which meant that I could not eat meat on Friday's but I also went to my Grandma's house every weekend on Friday's. She pretty much made this recipe EVERY.SINGLE.FRIDAY. So at one point I actually had a deep deep hatred for tuna casserole. BUT, then I didn't eat it for like 7 years straight and then Derek's mom made it for us when she came to stay with us after I had Jay and then I remembered how much I actually did like it before my Grandma did overkill on it, and now it's back to being an enjoyable meal for me!

That being said, during Relief Society they did a sign up sheet for a freezer meal exchange and I was going to make a grilled lime chicken, however I randomly had about 13 cans of tuna in my cabinet and thought that I should probably go ahead and use that up instead of buying more food and spending more money! I also had about a ca-gillion pounds of frozen peas and egg noodles so I really didn't have to buy much to make this!
CREAMY GOODNESS!
Recipe From: Me
Ingredients:
2 cups egg noodles, uncooked
1 can tuna
1/2 cup milk
1 cup frozen peas
1 can cream of mushroom soup

Directions:
Preheat oven to 400°

Mix all ingredients together in a large bowl and then transfer to a 11x7, 8x8, or 9in round casserole dish.

Bake in the oven for 30 minutes and then you are good to go! 

If you are planning on making this a freezer meal then you would just wait for it to cool and then transfer it to a freezer bag and then put it in the freezer. Then when you want to cook it again just take it out of the bag and put it in a baking dish and bake it at 375° for 30-40 minutes, or until cooked all the way through!

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