My Tuna Casserole Secret
From deliathecrone 17 years ago
- 35 minutes to make
- Serves 6
This is the recipe I raised my kids on. Later, when they tried to make their own versions, they complained they just couldn't get it right - they were leaving out the mayo!
Ingredients
- 1 bag egg noodles (sometimes I used shell macaroni, just for a change, but use the pasta you're most comfortable with) shopping list
- 1 can cream of mushroom soup, undiluted shopping list
- 1 can Solid pack, White tuna, packed in water, drained shopping list
- 1/2 cup mayonnaise (not salad dressing/Miracle Whip) - this gives almost a curry flavor to the whole thing shopping list
- 1/2 cup chopped, pre-cooked mushrooms shopping list
- 1 cup frozen baby green peas shopping list
- 1/2 cup milk or milk substitute shopping list
- 3 hard boiled eggs, chopped shopping list
- cheddar cheese, shredded, for the topping shopping list
- Italian bread crumbs, for the topping shopping list
- 3 tablespoons butter, melted, for the topping shopping list
How to make it
- Cook the pasta al dente, not until it's soft.
- In a bowl, mix together the mushroom soup, mayonnaise and milk. Whisk it so it becomes a single ingredient.
- Gently fold the tuna, mushrooms and peas into the cooked and drained pasta.
- Pour the soup mixture over the pasta and fold in so that all the pasta is coated with the mixture.
- VERY GENTLY, fold in the hard boiled eggs.
- Put the entire casserole into a greased baking dish.
- In a small bowl, blend the bread crumbs with the melted butter, and sprinkle it over the top of the casserole.
- Sprinkle Cheddar over the crumb mixture.
- Bake in a 375-degree F oven for no more than 25 minutes.
- When you take it out of the oven, sprinkle a touch of paprika on top for color, and serve.
- Ta-DAH!
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" It was excellent "