Tuna Noodle Casserole: Difference between revisions
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|title=Tuna Noodle Casserole | |title=Tuna Noodle Casserole recipe | ||
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|keywords=Tuna, noodle,casserole,pasta,cheese,fish,american,recipe | |keywords=Tuna, noodle,casserole,pasta,cheese,fish,american,recipe | ||
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|TotalCalories = 2905 | |||
|PortionCalories = 726 | |||
|DatePublished=31st October 2014 | |DatePublished=31st October 2014 | ||
|Author=Chef | |Author=Chef | ||
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| ½ cup [[Milk|milk]] | | ½ cup [[Milk|milk]] | ||
| 1 cup [[Frozen peas|frozen peas]], cooked | | 1 cup [[Frozen peas|frozen peas]], cooked | ||
| | | ¾ cup [[Shredded|shredded]] sharp [[Cheddar cheese|cheddar cheese]] | ||
| ½ cup [[Dried|dried]] [[Bread crumbs|bread crumbs]] | | ½ cup [[Dried|dried]] [[Bread crumbs|bread crumbs]] | ||
| 1 tablespoon melted [[Butter|butter]] | | 1 tablespoon melted [[Butter|butter]] | ||
Revision as of 04:33, 26 July 2016
| Tuna Noodle Casserole | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 726 |
| Ready in: | 50 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2014 |
Julia from I believe I can fry, puts this far better than I could:
"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!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Mise en place
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- 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 source
- Recipe from I believe I can fry
- Her inspiration for this dish:
- http://pinchmysalt.com/2008/09/19/serious-comfort-tuna-noodle-casserole-recipe/
See also
- Tuna noodle casserole with mushrooms - my version of this dish.
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