Saturday, December 4, 2010

Tuna Casserole

If you have visited my Tasty Kitchen profile, you know that my favorite food is:

For me, this is total comfort food. I remember this was one of the first dinners Dusty made me when we started dating. I remember I couldn't believe how good it was and how surprised I was that he could cook! This is one of Dusty's moms' classic casserole dishes and it is my favorite for nights when I need some comfort in my meal.

This is what you are going to need:
-1 (12 oz) can of Tuna
-1 (6 oz) can of French's Fried Onions
-1 cup frozen Peas
-1/2 cup minced Yellow Onion
-2 cups Extra Wide Egg Noodles
-3/4 cup cubed Velveeta
-1 can of Cream of Mushroom Soup
-1 Green Onion-sliced
-1/2 cup Milk
-Alpine Touch-to taste

Preheat the oven to 350 degrees and grease your 9 x 13 casserole dish.
Cook the pasta according to package.
Combine the tuna, peas, 1/2 of the can of fried onions, minced onion, green onion, mushroom soup and 1/2 cup of cubed velveeta into the casserole dish.

Stir to combine.

Fold in the Extra Wide Egg Noodles.

Pour in the 1/2 cup of milk.

Sprinkle a good amount of Alpine Touch and then stir to combine.

Top the casserole with the other 1/2 of French's fried onions and 1/4 cup of small cubed velveeta.

Place aluminum foil over the dish and bake for 40 minutes. For the last 5 minutes of baking, remove the aluminum foil and allow the cheese and onions to get brown and crunchy.

Remove the pan from the oven and allow it to set for about 5 minutes.

Serve and enjoy! I know I will!

1 comment:

  1. holy hell! I love tuna casserole! Hot or cold, rain or shine, on a boat or in a train.
    Thanks for the recipe!


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