Tuna Noodle Casserole Recipe

by Keiran
(Texas)

Tuna Noodle Casserole recipe is easy to make in the oven. It was in fashion during the 1970s in America when casseroles were quite big. Tuna casserole was particularly popular since it could be quickly and easily thrown together with what people had in their cupboards. This version uses the canned soup and the tuna also requires a can opener.


Ingredients:

6 oz. egg noodles (wide or extra wide), cooked*

1 small can of tuna, drained and flaked with a fork

1 can cream of mushroom soup

1/2 cup milk

1 cup frozen peas, cooked

1/2 cup (or more) grated sharp cheddar cheese

1 cup fresh bread crumbs cooked in 1 T. butter until slightly crisp**

Fresh grated parmesan cheese***


Preparation:

1. Preheat oven to 350 degrees

2. In a large bowl, stir together first six ingredients until well combined.

3. Spread into a small greased casserole dish then sprinkle bread crumbs and parmesan cheese evenly over the top.

4. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.

Yield: four servings


Recipe notes:

This recipe makes a fairly small casserole but it can easily be doubled or tripled if you have a large family or like to have lots of leftovers!

*Don’t overcook the pasta! Read the package for times and use a timer.

**If you don’t want to use fresh bread crumbs, use the seasoned dried kind from the store and cut the amount in half. Toss the seasoned dried breadcrumbs in one tablespoon of melted butter before sprinkling over the top of casserole.


***Use a good quality parmigiano reggiano sprinkle on the top but we grew up using the stuff in a green can. Just use whatever parmesan cheese you normally keep on hand.

Original Tuna Noodle Casserole Recipe


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The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*