Tuna Casserole - 2012 Tue, Nov 13

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!
Recipe From: Me
2 cups egg noodles, uncooked
1 can tuna
1/2 cup milk
1 cup frozen peas
1 can cream of mushroom soup

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!


  1. Ummmm Are you sure you mix all ingredients together (including UNCOOKED noodles), then bake for 30 minutes? Wouldn't those noodles still be quite crunchy?

    1. There is enough liquid front the soup and the milk that the noodles cook well in the oven. I’d cover with foil for cooking if the instructions don’t state that.