This recipe is home to me. My mom is an amazing cook and out of ALL the mouth watering recipes, this is the one I loved the most and requested for my birthday. This ooey gooey comfort food casserole makes so much that this time I baked half of it in a casserole dish and froze the other half for another time. Even then, there were leftovers!
Here’s what I did:
2 10.75 oz cans Campbell’s cheddar cheese
1 10.75 oz can cream of celery soup
1 10.75 oz can cream of mushroom soup
1 cup mayonnaise – I use Hellman’s Lite
1 8 oz can water chestnuts, sliced
3 5 oz cans of tuna
1 tsp black pepper
1 16 oz pkg egg noodles
2 cup peas
1 cup crushed crackers – I used Cheezits but anything works.
Preheat oven to 350°
Boil water and cook egg noodles in a large pot as directed on the package.
Meanwhile, place all ingredients except for peas in a medium sauce pan and stir together on low heat.
– Loosely drain water chestnuts but not completely.
– Do not drain tuna.
– Fill one can halfway with water and rinse each can by dumping water from one can to the next. Add to mixture.
In the last minute of noodles boiling, add the 2 cups of peas.
Drain noodles and peas and rinse.
Put the noodles and peas back in to the large pot, add mixture from medium pot and mix well.
Place mixture in a casserole dish.
Cover the top with crushed crackers.
Bake for covered for 30 minutes.
Uncover, and bake 15 minutes more to brown crackers slightly.
It makes a lot of food so sometimes I make a couple casseroles, a large casserole, or make one and freeze one. If you are freezing one, do not do last step of covering with crackers.
This meal doesn’t really need a side dish but growing up we would have mom’s pickled beets or amber pickles. I loved these combinations!
What dish makes you think of childhood?