For when you are looking to switch up your dinner routine, or just craving a bit of tuna, here's a quick and tasty tuna noodle casserole that is great for an everyday family meal, and is easy on the budget too. What more could you ask for?
If you'd like to jazz up your tuna noodle casserole, instead of using bread crumb topping try crumbling up some potato chips or French fried onion rings over the casserole before baking. This alternative still provides a bit of a crunch, but offers a different flavor while doing so, in case you have any family members who aren't fans of onions.
- 12 ounces medium egg noodles (cooked and drained)
- 2 cups green peas (cooked)
- 2 (10.75-ounce) cans condensed cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups sharp cheddar cheese
- 2 (6-ounce) cans tuna (drained and flaked)
- 1/2 teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- 1 cup soft breadcrumbs
- 2 tablespoons butter (melted)
- Heat oven to 350 F.
- Grease a 2 1/2 to 3-quart casserole dish.
- Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.
- Toss breadcrumbs with butter and sprinkle over the top or the casserole.
- Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.
Tips and Variations
- Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.
- Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.
- Add some sliced sauteed mushrooms to the casserole mixture.
- Add a few tablespoons of diced drained pimientos to the casserole.
- Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||41 g|
|Saturated Fat||22 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||5 g|