Brings Back Memories Tuna Casserole Food

BRINGS BACK MEMORIES TUNA CASSEROLE

Brings Back Memories TUNA CASSEROLE image

My sister used to make this all the time, but had to lie to me about the cream of mushroom soup because when I was little I thought I didn't like mushrooms! She would tell me it was cream of chicken soup (which you can substitute if you wish). I loved this comfort food and am so glad I found the recipe again. Now trying to get my kids to eat it might prove to be a feat :)

Provided by Karen..

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) bag egg noodles
1 can condensed cream of mushroom soup, not diluted
1/2 cup milk
1 (7 ounce) can tuna, drained well
1 cup of cooked frozen peas or 1 cup canned peas, drained
1 cup crushed potato chips

Steps:

Prepare egg noodles as directed on package; drain and rinse.
Preheat oven to 375 degrees.
Combine soup and milk and mix well.
In a large bowl, combine cooked noodles, soup mixture, tuna and peas and stir gently until well coated.
Turn into a buttered casserole or baking dish and sprinkle evenly with crushed potato chips.
Bake for 25 minutes or until bubbly.

MEMORIES OF CHICKEN CASSEROLE

Memories of Chicken Casserole image

I got this from a Southern cooking website. I LOVE chicken casseroles and this one is my favorite. I especially love it with the cranberry relish! This is comfort food at its best!

Provided by Little Bee

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked chicken, diced
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1 -1 1/4 cup chicken broth
1/2 cup celery
1/2 cup onion
1 beaten egg
0.5 (2 cup) bag Pepperidge Farm Herb Stuffing (Do Not Substitute)
1 tablespoon parsley flakes
paprika
cranberry sauce (optional)

Steps:

Spread the chicken cubes in bottom of a 2-quart flat casserole dish.
Dilute soup with milk and pour over top of chicken.
Combine celery and onion, cook in broth until tender. (If you do not have broth and have used canned chicken cubes, use 1 cup water, 1/2 stick butter and 1 chicken bouillon cube instead). Make dressing by combining broth, celery, onion, egg, stuffing and parsley flakes.
Spread the dressing on top of the soup, sprinkle with paprika.
Bake at 350° for 35-40 minutes or until it's bubbling and brown. Serve with heaping spoons of Cranberry relish.

EASY TUNA NOODLE CASSEROLE

Easy Tuna Noodle Casserole image

Bring back memories of your Mom's favorite casserole with our Easy Tuna Noodle Casserole. This Easy Tuna Noodle Casserole comes together in under an hour.

Provided by My Food and Family

Categories Home

Time 50m

Yield Makes 6 servings.

Number Of Ingredients 6

Ingredients

5 cups egg noodles, cooked, drained
1 pkg. (10 oz.) frozen peas and carrots, thawed
1 can (5 oz.) white tuna in water, drained, flaked
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup fat-free milk
1/3 cup GREY POUPON Dijon Mustard

Steps:

Heat oven to 350ºF.
Combine first 3 ingredients in 3-qt. casserole sprayed with cooking spray.
Mix remaining ingredients. Add to noodle mixture; mix lightly. Cover loosely with foil.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

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