MY SWISS CHEESE TUNA CASSEROLE

My Swiss Cheese Tuna Casserole image

Provided by Amanda Dunlap

Time 1h15m

Number Of Ingredients 13

1 pkg button mushrooms, 8 oz
1 onion, diced small
Worcestershire sauce
3 Tbsp butter
4 pkg albacore tuna packed in water (not canned), 2.5 oz each
2 c peas, frozen petite
2 can(s) cream of mushroom soup, 10.5 oz each
milk - enouth to fill 2 cans of the soup
8 slice Swiss cheese
1 can(s) French's french fried onions, 6 oz, enough to cover top of casserole
1 pkg wide egg noodles
your favorite seasonings
3 hard boiled eggs, diced

Steps:

1. Slice the mushrooms and dice the onions. Sauté in butter over medium heat.
2. Add Worcestershire sauce. I use quite a bit.
3. Sauté stirring frequently until done.
4. While the mushrooms and onions are cooking, boil the eggs and prepare the noodles as directed. Cook only to al dente firmness so they don't become mushy in the oven.
5. When mushrooms and onions are done, add tuna and favorite seasonings. Cook on low for a couple of minutes stirring frequently. In the same pan that you sauteed the mushrooms and onions in, add the soup and milk. Stir over low heat until smooth.
6. Drain noodles and return to pot. Add tuna mixture and coat the noodles well. Put eggs into an egg slicer. Cut lengthwise. Then turn again and cut. Add to noodles.
7. After the eggs are stirred in, add peas. Now is a good time to add more seasoning. Stir to blend ingredients.
8. Transfer mixture to a 9x13 baking dish.
9. Top with Swiss cheese slices.
10. Tightly cover with foil and bake at 350 for 30 to 45 minutes, or until bubbly and cheese is melted.
11. Remove foil and cover with French fried onions. Return to oven for a few minutes until the onions are browned (about 10 minutes).
12. Make sure you let it cool for a while. It will be lava hot!! I used to make this with Colby jack cheese and it's really good that way too!