Tuna Casserole

By Christopher Campbell on September 10, 2011


1/2 340g bag fine egg noodles
1 (6 1/2 oz.) can tuna
1 cup frozen peas
1 cup frozen corn
2 cans cream of mushroom soup
1/2 stick of butter
1/2 small can evaporated milk
1 1/2 cup grated cheddar cheese (reserve ½ cup for topping)
salt and pepper to taste


Cook noodles and drain. Pour into ungreased casserole dish. Add butter, cut into squares, salt and pepper, green peas, corn, cream of mushroom soup, evaporated milk, one cup of the cheese and mix thoroughly. Top with shredded cheese and bake at 325° to 350° until bubbly (about 35 minutes).

By Christopher Campbell| September 10, 2011

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