Tuna Noodle Casserole is a classic that I often forget about, but it is so good! The creamy, cheesy noodles combined with peas and tuna make this an especially good potluck dish during the cold months. Total comfort food!
I cut this recipe off of the back of an egg noodle bag years ago and improvised it.
1 package of wide egg noodles
2 – 10 3/4 oz. cans cream of mushroom or cream of chicken soup
12 ozs. of evaporated milk
1 cup sour cream
2 cans of tuna in water, drained and flaked
1 cup frozen peas, thawed
1/2 cup white onion, finely chopped
1 tsp. salt
1/2 tsp. black pepper
1/2 cup shredded mozzarella cheese
Cook the egg noodles according to the package instructions and drain well.
In a medium bowl, blend the soup, milk, sour cream, tuna, peas, onion, salt, and pepper. Add the noodles and mix well. Pour into a greased 9 x 13″ casserole dish.
Bake at 350 degrees for 30 minutes. Sprinkle mozzarella on the top and bake for 10 minutes more. You’re ready for potluck time!