Tuna Casserole

An economical weeknight dinner

Yield:
6 to 8 servings
Category:
Casseroles and One Pots
Cuisine:
Canadian

INGREDIENTS:

  • 1 (12 ounce) package egg noodles
  • 1/2 cup finely chopped onion
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen green peas
  • 2 (6 ounce) cans tuna, drained
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 6 ounces sliced mushrooms
  • 1/2 teaspoon dried oregano
  • 1/4 cup sliced black olives
  • 1/4 to 1/2 cup halved cashew nuts
  • 1 cup crushed potato chips

DIRECTIONS:

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, olives, nuts, dried oregano, tuna, soup and mushrooms. Transfer to a 9 x 13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

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