2 cans tuna packed in water (I use 3 cans) do not drain
1 small can peas, drained
1 Cup grated sharp cheddar cheese
salt and pepper
french onions or buttered bread crumbs for topping
shredded parmesan (optional)
Saute mushrooms, garlic, onion and green pepper until soft, set aside. Cook the noodles as directed, drain. Put into a large bowl.
Melt butter in fry pan and blend in flour. Add milk slowly, cooking and stirring constantly. When sauce is thick and smooth, blend in the cream cheese. Pour this over the noodles, and add the tuna with water and the peas, peppers, mushrooms and onion combination. Season with salt and pepper.
Pour into a greased 9 X 12 baking dish, top with cheddar, grated parmesan, and French onions or breadcrumbs. Bake at 375 deg. for 20 minutes.
NOTE- This is our favorite tuna casserole. I cut it in half for us, but I still use 2 cans of tuna, 1 small can of peas, small can of mushrooms.
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