Good Tuna Casserole

Does anyone ever make this anymore? It was a food group when we were growing up!

But with 7 people in the family, it was a quick, delicious casserole that fed a lot of people. Recipes like this that called for a can of mushroom soup are legendary, and they often included a packet of Lipton’s onion soup mix.  But they were tasty!

1 9-oz bag wide egg noodles
1/2 cup fresh or frozen peas
1 can tuna in spring water, drained
1 can Campbell’s golden mushroom soup
1/4 cup shredded sharp cheddar cheese
1/8 barista (fried onions) In this case you could use french fried onions.)
1/2 tsp salt
1/4 tsp black pepper

Cook noodles in salted water according to package directions, adding peas for the last minute of cooking. Drain. In an ovenproof skillet, mix everything else, and heat for five minutes until warmed through. Add the noodles and peas and gently mix. Bake at 350 for 20 minutes. Can top with extra onions before baking.

Now let’s go watch “The Waltons!”

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