Recipe by CARMENMJ
"My father made this when I was small, and it was always a family favorite."
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crushed potato chips, divided
2 (6 ounce) cans
1 (15 ounce) can
sweet peas, drained
1 (10.75 ounce) can
condensed cream of mushroom soup
This recipe has been a favorite of my family for a long time. We use the same ingrediants, minus the cheese but put it together differently.
I use frozen peas, not canned which you can pre-cook for 5 minutes before use or just toss in frozen. I mix the mushroom soup, tuna and 3/4 of the crushed chips together and put in the casserole dish. I use the remaining 1/4 bag of chips on the top, and bake, covered for 20 minutes until heated.
Just like how my sisters and I would fight, my kids fight over this dinner and always want seconds.
This recipe was okay. It was very easy to make but tasted a little dull. I will keep looking for another tuna casserole as a "keeper".
I used most of the ingredients given..the tuna, soup, potato chips,cheese..but added a few of my own as well...wide egg noodles, frozen veggie blend, mozzerella cheese. I also sprinkled real bacon bits on top of each serving. Delish!!
My husband was longing for a recipe similar to this that his mother used to make. This had a few additions that I think made it even better. When I made it I added 1/2 soup can of milk and blended it with the soup. To this I added a 4 oz. can of drained, sliced mushrooms. It did need a bit more zip, so next time I think I will add some paprika to the soup mixture.
I use corn or mixed veggies instead of peas. Sometimes I stir in a cup or so of cooked egg noodles or elbow macaroni before baking. Also good with about 1/4 c. chopped bacon added. Additionally, tastes very good with crushed tortilla chips instead of potato chips.
You don't have to layer the ingredients, either... tastes just as good if you put everything together and gently mix it before pouring into the casserole dish.
Also, mix in 2 or 3 tablespoons of mayonnaise to make it creamier if you like.
This is a good basic recipe for tuna casserole that you can easily improvise on, depending on what's in the cupboard.
NOTE: If you think this recipe is too salty, use salt-free chips which are easy to find in any grocery store.
I make mine in a 9x13 pan. Instead of cream of mushroom, I use cream of chicken. I have peas as a side and not in the casserole. I like the hot casserole with cold cottage cheese too. :)
This is good but I think it would be better with shredded cheese on top.
Just like my grandma used to make! Excellent meal for Fridays during Lent!
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Casserole I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 293
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