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Sweet Peas and Tuna Casserole


  • salt garlic salt and pepper to taste
  • 1/4 cup of flour
  • 2 cups of milk
  • 1-2 tablepsoon sour cream
  • cooking oil
  • 3 cloves garlic crushed
  • 1 large Spanish onion diced
  • 1 can sweet peas wash and drain
  • 3/4 bag of extra broad egg noodles
  • 2 cans of tuna drain
  • 2 eggs beaten
  • parsley


  • Cook egg noodles as instructed, drain, set aside
  • Heat the oil in a pan, saute onion and garlic
  • Add in flour, mix well, then add in milk, bring to boil until soup thickened
  • Add in tuna, peas, mix well
  • Add in salt, garlic salt and pepper to your desire
  • Mix in cooked egg noodles, mix well.
  • Turn off the stove, add in sour cream, mix well. Pour mixture on a casserole dish
  • Pour evenly beaten eggs
  • Heat a little bit of oil, fry bread crumbs mixed with parsley, until brownish color.
  • Sprinkle on top of mixture that already topped with beaten eggs.
  • Bake in 350 F for an hour.