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Old-Fashioned Tuna Casserole
Tuna casserole that's a blast from the past
- 12 oz egg noodles 1 package
- 1/4 cup chopped onion
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 10 oz tuna, drained 2 5-ounce cans
- 21.5 oz condensed cream of mushroom soup 2 standard cans
- 4.5 oz sliced mushrooms small can
- 1/4 cup melted butter
- 30 butter crackers like Ritz crushed
Preheat oven to 425 degrees F. Lightly spray a 13 x 9-inch baking dish or 3-quart casserole with cooking spray.
Mix crushed crackers with melted butter in a small bowl; set aside.
Cook noodles per package directions until al dente; drain and place in a large bowl.
Mix in the onion, shredded cheese, peas, tuna, soup and mushrooms. Mix well and turn into prepared pan. Top with crumbs
Bake for 20-25 minutes or until crumbs are golden brown and casserole is bubbling around the sides.
Serving: 1serving | Calories: 961kcal | Carbohydrates: 91g | Protein: 52g | Fat: 44g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1928mg | Potassium: 816mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1291IU | Vitamin C: 16mg | Calcium: 506mg | Iron: 6mg