A favorite from the 1950's. OK, it's definitely not elegant, but it's very easy comfort food that can come together from items in your pantry.
Serving Size: 8
Main Ingredient: Tuna
Categories: Pantry, Quick, Easy Cleanup, Main Dish, Easy, Advance, Bake, Fall, Winter, Kid Friendly
-= Ingredients =-
1 package Extra Wide Egg Noodles
2/3 cup Frozen Peas ; optional
2/3 cup Grated Cheese ; any combination of monterey jack, colby, cheddar
1 can (12 oz) Cream of Mushroom Soup
1 can (16 oz) Tuna ; drained
1 can (12 oz) Mushrooms ; sliced or mushroom caps
Salt and pepper ; to taste
-= Instructions =-
Preheat oven to 350 degrees.
Boil water in a large stockpot. Into the rapidly boiling water, cook the egg noodles for exactly 6 minutes. Rinse briefly in cold water to cool, and drain thoroughly.
Place into a large bowl, along with cream of mushroom soup, cheese, peas, tuna, and mushrooms. Mix gently but thoroughly.
(Optional) with a vegetable-oil dampened paper towel, lightly oil a casserole dish to prevent later sticking.
Bake casserole, covered, in 350-degree oven for 45-55 minutes. (Optionally, top with seasoned breadcrumbs and cook another 10 minutes uncovered.)
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