Video Recipe


  • 2 cans Cream of Mushroom Soup
  • 1/2 package Broad Egg Noodles
  • 2 cans of Tuna
  • 1 can Peas
  • 1 Large Onion – diced
  • 1 can mushrooms – sliced
  • 2 tbsp Worcestershire sauce
  • 1 tsp Curry Powder (optional)
  • Paprika (optional)
  • Salt & Pepper
  • Olive Oil


  1. Bring heavily salted water to a boil, heat up pan over medium high heat, preheat oven to 350.
  2. Add your noodles to heavily salted boiling water. Cook them just to al dente – you don’t want them fully cooked because they still have to be baked.
  3. Add some oil to the frying pan, at medium-high heat. Add onions and cook until they start to become transparent (about 5 minutes).
  4. To your casserole dish add tuna, cream of mushroom soup, mushrooms and noodles. Add additional noodles or soup as desired.
  5. Add your onions to the casserole dish along with peas, Worcestershire and curry powder. Add a good pinch of salt (to taste). Stir well. (Careful, don’t crush the peas!)
  6. Sprinkle paprika on top of mixture. Bake covered for 30 – 45 minutes.