This is a great recipe to make for your family. It’s quick and easy, plus it tastes very good! I altered the recipe a bit. The original calls for one teaspoon of seasoned salt. We thought that was too bland. It tastes much better with a tablespoon of seasoned salt. Also, I need to bake it for 45 minutes in my oven. When I bake it for thirty minutes, it comes out too soupy.

Since I’m still working on this novel, trying to get it out the door, I needed a quick and easy recipe to serve to my family tonight!

Enjoy!

Old-Time Tuna Bake

4 cups uncooked wide egg noodles

1 1/2 cups frozen sweet peas

1 can (10 3/4 ounce) condensed cream of celery soup

1 can (12 ounces) evaporated milk or 1 1/2 cups half-and-half

1 tablespoon instant minced onion

1 tablespoon seasoned salt

2 cans (6 ounces each) tuna in water, drained, flaked

1 can (2.8 ounces) french fried onions

Cook noodles as directed on package, adding peas during last minute of cooking time; drain.

Meanwhile, heat oven to 350 degrees. In ungreased 2 quart casserole, mix soup, milk, instant minced onion and salt.

Stir cooked noodles and tuna into soup mixture; cover. Bake 45 minutes.

Remove from oven. Uncover; stir mixture well. Sprinkle with french fried onions. Return to oven; bake uncovered about 5 minutes longer or until onions are golden brown.

Makes 6 servings (1 1/4 cups each)