DEAR ABBY'S TUNA CASSEROLE

Dear Abby's Tuna Casserole image

Different than ALL of the other tuna casseroles out there. An extreme favorite of mine from childhood. You are supposed to use fresh or frozen green peas, but I use canned. You are supposed to use 2% milk, but I use whole. Half the time I make it without the crispy topping.

Provided by Laura O.

Categories Tuna

Time 30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons onions, chopped
1 cup green peas
10 3/4 ounces cream of mushroom soup
5 ounces Kraft pimento spread
1/2 cup 2% low-fat milk
6 1/2 ounces tuna in water, drained
4 ounces egg noodles, cooked and drained
1/4 cup black olives, chopped
1 cup crushed potato chips or 1 cup corn flakes

Steps:

Heat oven to 350 degrees fahrenheit.
In medium saucepan, melt butter, saute onion until tender.
Add soup, cheese spread, tuna, milk; heat, stirring constantly, until cheese is melted.
Add noodles, peas, and olives; mix well.
Spoon mixture into greased 2-qt. casserole dish.
Sprinkle with potato chips or cornflakes.
Bake for 15 to 20 minutes.

Nutrition Facts : Calories 228.9, Fat 9.7, SaturatedFat 4, Cholesterol 41.3, Sodium 539.1, Carbohydrate 22.1, Fiber 2.1, Sugar 3.6, Protein 13.2

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