Galganov's Recipe for GREAT Tuna Fish Casserole!


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picture of plated tuna casserole

Tuna Casserole with noodles was, once, an economical meal, enhanced with sliced mushroom and peas, ... and it still is. It's an easy to make, stove-top meal that really satisfies! Tuna casserole is best served with a side of full sour dill pickles and couple of slices of fresh tomato.

 

Now let's go make a tuna casserole!

To make this tuna fish casserole recipe you will need:
* a pot in which to boil noodles
* a strainer
* a large, deep pan (ie, a paella pan).
* a chopping board
* a knife
* a spoon or spatula

The required ingredients for this egg salad recipe are:
* 1 1/2 tbsp butter or margarine (or enough to fry the onion and garlic)
* 1 large clove garlic - minced
* 1 medium onion - diced to about 1/4 inch
* 1/4 cup water
* 12 medium sized mushrooms - sliced
* 10 oz (283 g) flat egg noodles
* 1 can (6 oz [170 g]) tuna
* 1 can (10 oz [284 ml]) condensed cream of mushroom soup
* 1 cup frozen peas (or one can)

picture of pita cooking picture of pita cooking

Method:
* boil noodles until soft (as per manufacturer's directions). When ready, stop cooking by rinsing with cool water and set aside for later use
* fry onion and garlic, in grease, until onion is glassy
* add mushrooms and 1/4 cup water and fry until water is gone.
* add tuna and then soup (do not dilute the soup)
* add peas and cook until done
* add noodles - stirring and turning gently so as not to break noodles - and heat until noodles are hot. If noodles stick to pot add a little water (1 to 2 tablespoons)

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