Tuna. Noodle. Casserole. That’s it. I make tuna noodle casserole because they love it. If I didn’t want to make them happy I would never, ever make tuna-anything. Actually, I would never even open a can of tuna if it were left totally up to me.
To say I dislike tuna is such an understatement of gigantic proportions.
But love for my family? Well, that’s a totally different story. So, this week I bought 8 cans of white albacore tuna. For the love of my sous-chef dish-washing mom and my Chief Valentine.♥
I used a basic recipe from Taste of Home and cranked it up a notch with wonderful Amish-made noodles and a topping of french-fried onion rings.
I ate a bit the first meal. The other two ate the leftovers several other meals saying “it gets better every day!”
If you and your family like all-things tuna, you are going to really, really love this casserole!
Happy Valentine’s Day With Love,
P.S. So what do you do purely for the love of your family?
“A new commandment I give to you, that you love one another: just as I have loved you, you also are to love one another. By this all people will know that you are my disciples, if you have love for one another.” John 13:34-35 ESV
- 1 can (10-3/4 ounces) cream of chicken soup, undiluted
- ½ cup milk
- 2 cups cooked Egg noodles
- 1 cup frozen peas, thawed
- 1 can (6 ounces) white albacore tuna, drained and flaked
- 1 jar (2 ounces) diced pimientos, drained
- 1 cup french-fried onions
- In a large saucepan cook noodles until just cooked, not over-cooked. Drain.
- In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
- Pour into a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with french-fried onions.
- Bake, uncovered, at 400° for 25 minutes or until browned and bubbly.
- Yield: 4 servings.