While grocery shopping this morning, I came across wide egg noodles. They were on the bottom shelf. They were looking up at me as if to say, “Buy me. Buy me and make tuna and mushroom casserole.” I grabbed a bag, circled back to the product department for fresh mushrooms and an onion and decided today was the perfect day for this.
It is one of my favorite things. My mom made it when I was growing up, less the mushrooms and onions! I have tweaked her recipe and am happy to share it with you. I can tell you this, the cheese makes it. You can use any shredded cheese but I LOVE sharp cheddar so that it what is in mine.
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Ta Da!
Yummy! For real. Try it.
Cheers and Happy Tuna Casserole Making,
Laura
I can give you an easier version, my Mom use to make for us I’m in my 70s so it’s been around a while large can tuna, 1 can cream mushroom soup, 1/2 can milk, 1/4 stick real butter, bag of egg noodles boil, noodles, when done, drain and mix in all ingredience. Serve! It went a long ways for a family of five kids.
Sounds yummy!