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Tuna Noodle Casserole

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Fish | Pasta

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schedulePrep 0 min local_fire_departmentCook 0 min groups5 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4525571

License: CC BY-SA 4.0 · Wikibooks contributors

#baked #inexpensive #kid-friendly #main course #recipes for casserole #recipes using butter #recipes using cow milk #recipes using mushroom #recipes using pasta and noodles #recipes using peas #recipes using tuna #very easy
Dinner Sauce Bread Baked

Ingredients

Scale
  • 2 cans (drained) or pouches (12 ounces each) tuna
  • 1 cup milk
  • 4 cups hot, cooked medium egg noodles
  • 2 cups frozen peas
  • 2 cans (21 ounces) condensed cream of mushroom soup
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon melted butter
  • 1–2 teaspoons dried minced onion (onion)
  • ¼–1 teaspoon Texas Pete or other hot sauce (optional)
  • 3–4 ounces cheese, shredded or sliced to cover casserole

Directions

  1. Preheat oven to 400°F.
  2. Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
  3. Bake until hot, about 25–30 minutes.
  4. Remove from oven, and top with bread crumbs mixed with butter or with cheese.
  5. Bake another 5 minutes.

Notes

Replace half of mushroom soup with cream of celery.

Try replacing breadcrumbs with crushed potato chips.

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