For all that is holy, why are certain delicious foods so hard to photograph and make look good? This photo of tuna casserole does not do it justice. It tastes so good and is the exact definition of what comfort foods is.
It’s filling, comforting, delicious and makes everyone happy. My favorite type of food is comfort food. I can eat it year around. I really have to limit how many comfort foods we eat in a week because of their high calorie count, but I can’t resist it all the time.
There are tons of versions of tuna casserole. I’ve been making this version since I was 18, I got the recipe from my very first cookbook, The Kitchen Survival Guide, by Lora Brody. This cookbook is old and looks like it’s been through a war in the kitchen. Lots of spills and torn pages.
- 8 oz egg noodles
- 1 10 oz bag of frozen peas
- 1 8 oz cream of mushroom soup
- 1 cup milk
- 1 12½ oz of tuna, drained
- 2 cups plain bread crumbs
- Parsley, optional
- Preheat the oven to 375 degrees.
- Grease a 9 x 13 casserole dish.
- Cook the noodles according to the directions on the package. Then drain.
- In a medium-sized bowl, combine the frozen peas, mushroom soup, milk and tuna.
- Add the drained noodles to the mixture and mix well.
- Pour into the casserole dish.
- Sprinkle the bread crumbs over the tuna mixture.
- Bake for 35 minutes.
- Sprinkle some parsley over the tuna noodle casserole before serving.