I’m not a big fan of Tuna casserole but I gave this one a try, with a few modifications it came out a 5 star recipe. My father in law told my mother in law to step aside and let me cook it from now on. He told everyone it’s the best F’n Tuna casserole he’s ever had…. I guess that about sums it up : ) This is what i changed, I seasoned the mixture with johnnys, I did NOT add mushrooms, I used one can of cream of mushroom and one can of cream of celery, i sauteed the onions in a little bit of butter and also some celery, I added some canned corn in addition to the peas and more cheese to the mixture than it calls for. Best I have ever had.


1 (16 oz) package egg noodles
1 (6 oz) can tuna, liquid removed
1 (10.75 oz) can Campbell’s condensed cream of mushroom soup
1 (10 oz) package Bird’s Eye frozen green peas, defrosted
1/4 cup milk
1/4 cup butter
1 cup Kraft cheddar cheese, shredded


Boil a large pot of lightly salted water, then add the pasta. Cook until ‘al dente‘. In the final 3 minutes of cooking, add the peas; drain.
In the same pot, melt the butter over a medium heat. Now, stir in the tuna, mushroom soup, milk, and cheese …