Tuna Noodle Casserole
"Tuna noodle casserole is considered a classic by many; it's quick to prepare, super cheap, and easy enough to throw together at any time. For me, it's a recipe that I can make at any time, since I almost ALWAYS have all of the ingredients already in the house."
It's not a recipe that is known to me, maybe that's because I'm not American? Sound jolly nice though!
- 6oz wide or extra wide egg noodles
- 1 5oz can tuna packed in water, drained and flaked with a fork
- 1 can condensed cream of mushroom soup
- ½ cup milk
- 1 cup frozen peas, cooked
- ¾ cup shredded sharp cheddar cheese
- ½ cup dried bread crumbs
- 1 tablespoon melted butter
- ¼ cup grated Parmesan cheese
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
- Cook the egg noodles according to package directions. Drain and transfer to a large mixing bowl.
- Cook the frozen peas: simply microwave them in a bowl with a few tablespoons of water for 2-3 minutes, covered with cling-film.
- Add the peas, tuna, cream of mushroom soup, milk, & shredded cheese. Stir until well combined.
- Transfer to a greased 9x9" baking dish. Toss the bread crumbs with the melted butter. Sprinkle evenly atop the casserole. Top with grated Parmesan.
- Bake in a 350-degree oven for 30 minutes. Let rest about 5 minutes before serving.
- Recipe from www.ibelieveicanfry.com/2011/09/tuna-noodle-casserole.html I believe I can fry
- Her inspiration for this dish:
- Tuna noodle casserole with mushrooms - my version of this dish.
Make your own pasta from scratch
The normal (non-Youtube) recipe for home-made pasta is here if you prefer.
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