You're finally home from the daily grind and you're exhausted, hungry, but not in the mood to leave the house and eat out. This has happened on more than one occasion with us, and this recipe has been a lifesaver. It's easy, inexpensive, and chances are, you already have the ingredients in your pantry... at least we always do.
So if you want easy AND cheesy, this tuna casserole dish is for you!
Time: 30 minutes | Serves 6
- 2 9oz cans of Chicken of the Sea Chunk Light Tuna in Water
- 1 16 oz bag of egg noodles
- 1 22.6 oz can of Cream of Mushroom soup
- 1 7 oz bag of grated Sharp Cheddar cheese (save a little bit to top the dish)
- 1.5 cups of frozen peas
- Salt & Pepper to taste
Pre-heat the oven to 350 degrees. Cook the egg noodles based on the package instructions. While the noodles are cooking, use a can opener to open up the cans of tuna and the can of Cream of Mushroom soup. Once the noodles are cooked, drain and place inside a large mixing bowl. Pour the rest of the ingredients and mix throughly with a rubber spatula until the noodles are evenly coated and the tuna and peas are evenly distributed. Transfer the mixture into a casserole dish and top with shredded cheese. Place on the middle rack for 20 minutes. Serve immediately. If you have fried onions lying around, feel free to top this dish with it.
Tada! Dinner is served!