Tuna Noodle Casserole
From Cookipedia
| Tuna Noodle Casserole | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 50 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
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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
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
- ½ - 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/