Pea and Tuna Casserole

    Pea and Tuna Casserole


    28 people made this

    Your basic tuna noodle casserole with tinned peas, topped with bread crumbs. A simple and satisfying meal.

    Serves: 6 

    • 340g egg noodles
    • 1 (250g) tin tuna, undrained
    • 1 (300g) tin condensed cream of mushroom soup
    • 1 (420g) tin peas, undrained
    • 1 onion, chopped
    • 1/2 cup (125ml) milk
    • 1 pinch salt and black pepper to taste
    • 1/2 cup dry bread crumbs

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat an oven to 180 degrees C. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
    2. While the noodles are cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt and pepper in a bowl until evenly mixed. Gently stir in the cooked pasta, then pour the mixture into a 20x30cm baking dish. Sprinkle evenly with dry bread crumbs.
    3. Bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.

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