Tuna Noodle Casserole (No Cream of whatever soup!)

Ingredients for homemade cream of chicken soup:
2 cup milk
2 Tbs. butter
¼ cup. cornstarch
2 tsp “Better than Bouillon” chicken
1/4 tsp. ground pepper

Other Ingredients:
2 cans (5 oz.) tuna
1 cup frozen peas
½ cup milk
4 oz. (about 2- ½ cups) egg noodles (or any kind of pasta you like)
¼ tsp. garlic powder
½ c sour cream
½ c grated cheddar cheese

Directions:

1-Preheat oven to 375°F.
2-Make the cream of chicken soup by combining all 5 ingredients in a small sauce pan.  Bring to a boil over medium heat, stirring constantly.  Boil and stir 1 minute.  Set the cream of chicken soup aside.
3-Cook noodles according to package instructions, adding peas during the last 2 minutes of cooking; drain in colander.
4-In a separate bowl, mix together soup, milk, sour cream, grated cheese and garlic powder.  5-Stir in noodles, peas and tuna .
Transfer to a 1-½ quart casserole or 9X13 pan. Bake for 15-20 minutes.

4 thoughts on “Tuna Noodle Casserole (No Cream of whatever soup!)

  1. Brenda Suckow says:

    I just want to be sure with this recipe, because you list canned cream of mushroom in the ingredients list as well as give the recipe for homemade cream soup. Are you using both soups in the recipe or is one replacing the other?

  2. Courtney says:

    Tonight at dinner we literally sat in silence for at least 10 minutes while everyone ate…. it was that good… everyone just wanted to eat! I never once had to say “please eat” to my 6,3 and almost 2 year old! They even asked for more! Huge success on this dinner! I love that I can make it without store bought (high sodium) cream of chicken soup! Even hubby said “You need to add this to the “make again” list!” GREAT RECIPE!

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