Tuna Noodle Casserole
Back in the day long long time ago, when I worked a full time job and had to commute 1 hour each way, making dinner was based on survival and getting the food out to hungry mouths as quick as I could.
After I picked up the girls from after school activities, or daycare, I would park the car, tell them to not "trip", and run into the house to start dinner- hoping they eventually found their way inside.
I was famous for standing at the stove still in my coat making the meal.
My Amazing Tuna Noodle Casserole, always hit the spot!. The way the flavors would blend together, the freshness of the peas and carrots, and how the noodles were cooked to perfection, and all that cheese.
But wait there's more!! The final touch, crunched up potato chips added right before popping this into the oven.
Those chips added so much flavor, and texture, to the most Amazing Tuna Noodle Casserole.
I think we ate this so much because I could literally shop for it, and make it with my eyes almost closed, it became muscle memory for my grocery cart and me!
My daughters loved the Amazing Tuna Noodle Casserole, no matter how many times we ate it in a week, yes you heard me, I would make it once and we would eat it at least twice.
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Those chips added so much flavor, and texture, to the most Amazing Tuna Noodle Casserole.
I think we ate this so much because I could literally shop for it, and make it with my eyes almost closed, it became muscle memory for my grocery cart and me!
My daughters loved the Amazing Tuna Noodle Casserole, no matter how many times we ate it in a week, yes you heard me, I would make it once and we would eat it at least twice.
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Description
My Amazing Tuna Noodle Casserole, always hit the spot!. The way the flavors would blend together, the freshness of the peas and carrots, and how the noodles were cooked to perfection, and all that cheese.
Ingredients
- 1 package egg noodles
- 1 large can tuna (drain liquid)
- 2 cups frozen peas and carrots
- 22 ounces cream of mushroom soup
- 1/2 can milk (fill the soup can up)
- 1 cup sour cream
- 2 cups shredded cheese
- 1/2 bag potato chips (large bag)
- salt and pepper (to taste)
Instructions
- Preheat the oven to 400ºF. Using a non-stick spray grease the inside of a 1.5-quart baking dish. Bring a medium pot full of water to a boil. Add in the noodles and cook them 2 minutes shy of what the package says.
- In a large bowl combine the tuna, peas, soup, sour cream, and salt and pepper together. Once the noodles are cooked drain them and add them to the mixture. Pour the mixture into the baking dish that has been prepped with nonstick spray.
- Cover the casserole in the shredded cheese Bake at 350 degrees for 25 minutes Crunch up the potato chips and spread on top
Note
I seriously kept my children alive with this when they were growing up.!
Makes the best leftovers, if there are any.