Classic Tuna Noodle Casserole
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."Awesome recipe! I changed it up a little though to fit my taste. I'm not a fan of mushrooms so I didn't add the mushrooms and used cream of celery soup instead. Also, I swapped the peas for 2/3 cup of grated carrots. If you're using elbow pasta instead of egg noodles, use about 8 oz. of pasta." - kmthresh
Yield: 8 Ready in 50 minutes
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Verified by stevemur
Classic Tuna Noodle Casserole Preparation
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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