This Best Old-Fashioned Tuna Noodle Casserole is grandma’s tuna noodle casserole and it’s a classic recipe, known for decades. It’s the ultimate comfort food and a go-to for busy weeknights and ready in only 45 minutes from start to finish.
INGREDIENTS
Note: This recipe will make 4 generous servings. You can easily double this recipe to make 8 servings.
8 ounces (226g) ounces dried eggs noodles, cooked al dente (about 3 to 4 cups)
2 (5 ounce/each) cans solid white albacore tuna
1 can cream of mushroom soup
½ cup milk
¾ cup sharp cheddar cheese, shredded
¾ cup frozen peas
Salt & Pepper to taste
1 & ½ cups coarsely crushed potato chips
Fresh parsley for garnish (optional)
INSTRUCTIONS
Preheat the oven to 350°F. Grease a 1 and ½ quart casserole dish. This recipe makes 4 servings or you can double it for 8 servings. For the smaller 4-servings, I use an 8×12 casserole dish or a square 9×9. For the large 8-serving I use a 9×13-inch.
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