MaMa Bonnie's Tuna Casserole

Traci Coleman


A favorite that my MaMa and my Mom both have made ever since I can remember.

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12 oz bag egg noodles
2 can(s)
cream of mushroom soup
2 can(s)
tuna in spring water, drained
1 c
green peas
salt and pepper to taste
velveeta cheese

Directions Step-By-Step

Cook noodles per package instructions, drain and return to pan. In microwave safe bowl or in small sauce pan, heat mushroom soup, tuna, peas, salt and pepper. Add soup mix to the noodles and combine thoroughly. Heat through on low heat.
Cover with layer of Velveeta cheese slices. Place lid on pan and leave on very low heat just long enough to allow the cheese to melt.

About this Recipe

Course/Dish: Fish, Casseroles