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Childhood favorite: Tuna casserole makes the perfect weeknight dinner for busy families.

Make sure to cook uncovered for the final five minutes so the cheese gets nice and brown.

When I was growing up, one of the staples my mom often made for dinner was a tuna casserole.

Maybe I was a strange kid, but I loved peas and tuna and this casserole has both.

My mom got the recipe from a friend more than 50 years ago that called for topping the casserole with crushed potato chips.

Mom thought that sounded terrible so she topped her version with cheese instead and it stuck.

This casserole is my comfort food, and since I could use a little comfort this week, I made it for tonight’s dinner. The Husband loves it too.


16 oz package wide egg noodles

1 large can tuna, drained

1 can cream of mushroom soup

1 soup can milk

1 can peas, drained

Shredded cheddar cheese


Boil noodles according to package, drain well and place into buttered casserole dish.

Stir in soup, milk, peas, tuna, cheese (to your liking), and salt and pepper.

Top with additional cheese, cover with foil and bake at 350 degrees until heated through, usually about 30 minutes.

I take the foil off for about five minutes to let the cheese brown.

I serve this casserole with a salad, but my mom always served hers with warm, buttery dinner rolls.

But, you know, carbs.


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