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.<\/p>\n
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!<\/p>\n
Enjoy!<\/p>\n
Old-Time Tuna Bake<\/p>\n
4 cups uncooked wide egg noodles<\/p>\n
1 1\/2 cups frozen sweet peas<\/p>\n
1 can (10 3\/4 ounce) condensed cream of celery soup<\/p>\n
1 can (12 ounces) evaporated milk or 1 1\/2 cups half-and-half<\/p>\n
1 tablespoon instant minced onion<\/p>\n
1 tablespoon seasoned salt<\/p>\n
2 cans (6 ounces each) tuna in water, drained, flaked<\/p>\n
1 can (2.8 ounces) french fried onions<\/p>\n
Cook noodles as directed on package, adding peas during last minute of cooking time; drain.<\/p>\n
Meanwhile, heat oven to 350 degrees. In ungreased 2 quart casserole, mix soup, milk, instant minced onion and salt.<\/p>\n
Stir cooked noodles and tuna into soup mixture; cover. Bake 45 minutes.<\/p>\n
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.<\/p>\n
Makes 6 servings (1 1\/4 cups each)<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-1064","post","type-post","status-publish","format-standard","hentry","category-food-and-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/paovYP-ha","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts\/1064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/comments?post=1064"}],"version-history":[{"count":0,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts\/1064\/revisions"}],"wp:attachment":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/media?parent=1064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/categories?post=1064"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/tags?post=1064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}