Gunner’s Tuna Casserole

Background: Gunner’s Tuna Casserole recipe is a family tradition whenever his wife, Angela, goes out of town. It’s her loss because it’s delicious! We’ve all adopted Gunner’s Tuna Casserole as a favorite among our families as well. It serves 4 people or 1 for a couple of nights over a long weekend.

• 1 – 12 ounce can solid white albacore tuna in water, drained
• 1 can Campbell’s Cream of Celery Soup or Campbell’s Cream of Mushroom Soup
• 2 cups milk
• 1 cup sweet peas
• 1 ½ cups white onion, chopped
• 1 cup celery, chopped
• Salt and pepper to taste
• 2 cups wide egg noodles, cooked and drained (about ¾ of the cook time stated on the box)
• 6 tablespoons dry bread or cracker crumbs
• 4 tablespoons butter, melted

1. Melt butter in saucepan and add crumbs, mix to coat.
2. Heat oven to 400 F.  In large bowl combine all ingredients except crumbs and butter.
3. Pour into a 2-quart Pyrex baking dish, place on baking tray covered with foil for easy clean up.
4. Bake for 30-40 minutes or until casserole is bubbling.
5. Stir tuna casserole mixture then sprinkle buttered crumbs over top and bake uncovered for 15-20 more minutes or until crumbs are golden brown. 

Follow up this dinner recipe with another one of our favorites, Drizzle Cake.