I've been asked a few times how I make my tuna casserole ... so here it is
2 lbs of elbow noodles
12 oz can of light tuna in water
3 cans of condensed cream of mushroom soup ( 10.5 oz )
bag of frozen peas
about half a cup of onion, chopped
Morton's Nature's Seasons ( seasoning blend )
sea salt
garlic powder
Cook noodles in large pot, with a touch of sea salt and garlic powder added to the water before boiling
drain noodles .. do not rinse .. set aside
in pot add peas, onion and soups ( I put a few ozs of water in the bottom of one can and stir to get all the soup out.. moving same water to the next can and so on.. add to mixture in pot )
add tuna after draining
add seasoning blend to taste... mix heating just a bit, over low heat.. onions should stay crisp..
mix in noodles .. let set for a minute or two .. serve warm
this makes a large pot .. feeds us four plus left overs.. left overs good rewarmed or cold
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