Mom's Tuna Casserole
Mom's Tuna Casserole with potato chips is one of those classic dishes that was on every dinner table across the country back in the day, including ours.
- 10.5 oz. can Cream of Chicken soup
- 1/3 cup milk
- 2 5 oz. cans, chunk light tuna, drained and flaked
- 1 cup peas frozen
- 1/2 teaspoon salt
- 2 cups egg noodles par-cooked and drained
- 1 cup potato chips crumbled
Bring a pot of water to boil, and cook egg noodles for about 6 minutes. Drain. These will finish cooking in the oven.
Spray a 1- 2 quart casserole dish or an 8x8 inch dish with cooking spray.
Mix together soup, milk, tuna, peas, salt, and drained noodles.
Pour into casserole dish and top with potato chips.
Cook in a 350 degree F oven for 30 minutes.
- First, par-cook the noodles so they are just slightly under-done. They will finish cooking in the oven once mixed into the rest of the ingredients.
- You could use another type of tuna, but Barbara likes the big chunks of the chunk light tuna. You might even be able to trick those kiddos who think they don't like tuna into believing it's chicken, just saying.
- Looking for other Lent-friendly recipes? Try our Salmon Casserole, Tuna Salad Coneys, Low-Carb Salmon Patties or Easy Baked Tilapia.
Calories: 264kcal | Carbohydrates: 24g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 648mg | Potassium: 499mg | Fiber: 2g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg