Glenn’s favorite tuna casserole
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Glenn’s favorite tuna casserole
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesNeed a new go-to for dinner? This tuna casserole recipe is a classic choice. It’s simple, delicious, and sure to please everyone at the table.
Contributed by Maya & Tarik Glenn (retired Indianapolis Colts Offensive Tackle), as seen in the “Tailgating Indy Style” cookbook.
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Ingredients
16 oz package of egg noodles (or could be substituted with your favorite pasta shape)
8 oz can of tuna
2 cans of cream of mushroom soup
1 package of shredded cheddar cheese
1 cup of packaged frozen peas
1 personal-sized bag of plain potato chips, crushed
1/2 tsp Salt
1/2 tsp Pepper
Directions
- Preheat oven to 325°F.
- Boil egg noodles.
- When noodles are still slightly firm, add frozen peas.
- Bring water back to a boil, then remove and drain excess water from noodles and peas.
- Return to the pot and add cream of mushroom soup, tuna, salt, and pepper. Mix well. If too thick, add some milk until the desired consistency is achieved.
- Fold in 3/4 of the shredded cheese and crushed potato chips.
- When mixed well, top with remaining cheese and chips.
- Bake for 10 minutes on 325°F (just to melt the cheese), remove from oven, and enjoy!
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