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–+ servings

Tuna Noodle Casserole II

Just a Pinch Recipe Club, Sandra Ann Marie Harvey, United States.
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and is delicious!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Pan (9x13 inch)

Ingredients
  

  • 450 grams dry elbow macaroni, (1 lb)
  • 4 cans tuna in water or brine, drained, (5 oz / 140 g drained weight each)
  • 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
  • ½ cup milk
  • 1 can peas, drained, (15 oz / 425 g)
  • 1 teaspoon black pepper
  • sliced Cheddar cheese, enough to cover the top of the casserole

Instructions
 

  • Heat a pot of salted water to boiling, then add the macaroni and cook until just slightly before tender.
  • Preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
  • Drain the macaroni and add to a large mixing bowl or pot.
  • Add the drained tuna, soup, milk, black pepper, and peas to the macaroni.
  • Mix together.
  • Pour into the 9x13 backing dish and spread out evenly. (I forgot the peas when I first mixed this but added them just before I put the mixture into the baking dish.)
  • Place the sliced cheese in a single layer to cover the casserole, about 10 slices. I used Swiss instead of Cheddar.
  • Bake for 30-45 minutes to heat through and to lightly brown the cheese.
  • Serve with a vegetable side dish as you desire, enjoy.

Notes

Fair cost per serving.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.