This is what you will need. 

Ingredients:

4 cans of albacore tuna, packed in water
2 packages wide egg noodles
2 cans peas (look for lower sodium peas if possible)
2 cans Cream of Mushroom Soup
1 cup Milk –  we usually fill one of the soup cans with milk and use that

Instructions:

Note: This version is not low fat or the healthiest it can be. This is pure comfort food!

Heat up water for egg noodles and bring to a boil (just follow directions to cook noodles).

Drain and add the egg noodles back to the pot you cooked your egg noodles in. 

Add tuna. 

Add drained peas.
Add Cream of Mushroom soup

Add Milk
Stir well and then simmer at a low heat for 4 minutes or until warm. 

Serve!

Tuna Casserole can be stored up in the fridge for several days and warmed up as needed. My husband is definitely the chef on this one. 

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Tuna Casserole

Course Main Course

Author The Mama Maven

Equipment

• Stock Pot

Ingredients

• 4 cans albacore tuna, packed in water
• 2 packages wide egg noodles
• 2 cans peas (look for lower sodium peas if possible)
• 2 cans Cream of Mushroom Soup
• 1 cup Milk –  we usually fill one of the soup cans with milk and use that

Get Recipe Ingredients

Instructions

• Heat up water for egg noodles and bring to a boil (just follow directions to cook noodles).

  Drain and add the egg noodles back to the pot you cooked your egg noodles in. 

  Add tuna. 

  Add drained peas. 

  Add Cream of Mushroom soup

  Add Milk

  Stir well and then simmer at a low heat for 4 minutes or until warm. 

  Serve!

  Tuna Casserole can be stored up in the fridge for several days and warmed up as needed. My husband is definitely the chef on this one. 

Here’s another very popular tuna recipe on this site:

The post The Best Tuna Casserole Recipe Ever appeared first on The Mama Maven Blog.