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Mom’s Tuna Casserole Recipe

    This is the classic tuna casserole baked in almost every home. Crumb topping adds extra comfort to this comfort food.


    Tuna Casserole

    Classic tuna casserole recipe with crumb topping.

    • 2 cans  cream of mushroom soup
    • 1 c milk
    • 2 c frozen peas
    • 2 cans tuna, drained
    • 2 c curly egg noodles, cooked (Pennsylvania Dutch style)
    • 4 Tbsp dry breadcrumbs
    • 2 Tbsp butter, melted
    1. Heat oven to 400° F.

    2. In bowl, stir soup and milk until smooth.

    3. In 3-quart casserole dish, combine peas, tuna and noodles with soup mixture.

    4. Bake 30 minutes, or until warm and bubbling; remove from oven and stir.

    5. In bowl, mix breadcrumbs with melted butter; sprinkle over tuna mixture.

    6. Bake 5 minutes, or until golden brown.

    Substitution: Use any frozen vegetable in place of frozen peas.

     

    We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

    Main Course
    tuna

    Want more? See our other casserole recipes.

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