Something about this cold, wet, (for some of you, snowy) spring has made me stay in comfort food mode. This Tuna casserole has been one of my favourite comfort foods since I have been married. It was the first time I made it since my baby has been born and she couldn’t get enough of it!

Again, there are a lot of things that can be adapted in this casserole if you don’t have the right ingredients or to fit your preferences. I will write some of those in the notes section of the recipe down below.

Since I have become a young mother and my husband is working every day, I have really enjoyed picking recipes I can prep while my daughter is either napping or in one of her happy parts of the day. For those of you who have had young children, you know that 4 pm – 6 pm is not generally a baby’s happiest time, but is usually when you are trying to make supper. I find if I can prep things so I can just throw it in the oven at that time it relieves a lot of pressure in those not so great hours.

I prepped this one earlier in the day and then just put in the fridge. It made for an easy less stressful Monday! Note: if the casserole is fridge cold, it will need to bake longer than the recipe says here.

To begin cook the egg noodles. Do not overcook because it will be baked more later. You will want to cook them a minute or two less that what is directed on the package. While you are doing this, you can also fry the onions and celery in a little bit of butter.

Whisk together the miracle whip, sour cream, milk, soups, and salt and pepper. Then add the peas, tuna, onion and celery mixture, and cheese. Lastly stir in the noodles.

Pour into a greased 9 by 13 pan. Top with extra cheese if desired and sprinkle with crushed potato chips. Bake for 30 minutes at 350 F or until edges are bubbling and it is heated through.

Serve with your favourite pickles and enjoy!

Baby Approved Tuna Noodle Casserole

Recipe by trishamartin07Course: MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

530

kcal

Ingredients

• 12 oz egg noodles

• 2 Tbsp butter

• 1 medium yellow onion, diced

• 1/2 cup celery, diced

• 2 cans of tuna, drained

• 2 cans of cream of mushroom soup

• 1/3 cup miracle whip or mayonnaise

• 1/3 cup sour cream

• 1/3 cup milk

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 cup shredded cheese

• 1 cup peas

• 1 cup crushed potato chips

Directions

• Preheat oven to 350 degrees F.
• Cook the egg noodles. Do not overcook! Cook for 1-2 minutes less than what the package suggests. Drain well.
• Melt the butter in a frying pan over medium high heat and fry the onions and celery.
• Mix the cream of mushroom soups, miracle whip, sour cream, milk, salt, and pepper in a large bowl. Add the onions and celery mixture, tuna, peas, and cheese and mix well.
• Fold the prepared noodles into the mixture. Pour the mixture into a greased 9 by 13″ pan. Top with extra cheese and potato chips if desired.
• Bake for 30-35 minutes or until casserole is completely heated through. Enjoy with your choice of pickles!

Notes

• Substitutions:
• Add corn instead of peas or add both.
• Use cream of chicken if you don’t have cream of mushroom.
• Use chicken instead of tuna if you don’t like tuna.
• Top with bread crumbs instead of chips if desired.