MY TUNA CASSEROLE

My Tuna Casserole image

This is the best tuna casserole I have ever eaten in my life! I prefer to eat it when it is fixed on the stovetop, rather than baked, but you can make it baked with this recipe also.

Provided by Chef Sunshine

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

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Ingredients

4 (6 ounce) cans tuna in vegetable oil, drained
2 (10 3/4 ounce) cans cream of mushroom soup
1 (7 ounce) can peas
1 (12 ounce) package egg noodles (I use NO Yolks Noodles, medium or broad)
5 hard-boiled eggs
1 yellow sweet onion, diced
regular potato chips (for baking only, I use either Lay's or the generic brand non-ruffle)
salt
pepper

Steps:

Boil the eggs for 10-15 minutes.
Boil the egg noodles until al dente, 7-8 minutes.
Dice the onion.
While eggs & noodles are still boiling, mix the tuna, cream of mushroom soup, the small can of peas, and the diced onion together in a big pot on the stove. Cook at about medium.
When the noodles are al dente, drain, then add them to the big pot.
When the eggs are done, and warm enough to handle without getting burned, dice the eggs up into the big pot.
Stir the entire tuna casserole mixture well, add salt and lots of pepper to taste, and let simmer for a while, so that the flavors have a chance to mingle. About 10-15 minutes.
Serve hot.
Baked Recipe:.
Follow above recipe (excluding the stovetop big pot).
After mixing together all ingredients in a big bowl, get out your casserole dish, and lay a layer of the Lay's potato chips on the bottom.
Put in a thick layer of tuna casserole mixture, then add another layer of Lay's potato chips. Add another layer of tuna mixture, then chips, then tuna.
You can also crumble some up to sprinkle on the top.
Bake at 375°F for 20-30 minutes.
(I think this recipe is the best when it is not baked, but both ways are delicious).

Nutrition Facts : Calories 944.9, Fat 33.5, SaturatedFat 7.8, Cholesterol 367.4, Sodium 1683.5, Carbohydrate 82.4, Fiber 5.9, Sugar 8.7, Protein 74.9

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