Go ahead, drool. This tuna noodle casserole is mouth-wateringly delicious. It's the kind of comfort food that warms you up from the inside, out.
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Go ahead, drool. This tuna noodle casserole is mouth-wateringly delicious. It's the kind of comfort food that warms you up from the inside, out.
I don't know exactly how this recipe originated. I remember my mother making a version of this when I was little. I then tried to duplicate the flavors on my own by adding a little bit of this and more of that. Now, I've got it down pat, in memory, and I decided it might be time to document it so I can share this super easy recipe with the rest of the world.
I'm all for one-dish dinners sometimes - fewer dirty pots and pans, and I relish the simplicity of it all. There's something so satisfying about adding several ingredients to the same pot and coming up with a culinary chemistry experiment of flavors that really works. And, like most casseroles and stews, the leftovers are just as good, if not better, a day or two later.
I love gourmet food, but sometimes, it's good to get back to the basics, too.
I used the Light n Fluffy brand of medium egg noodles,, but any brand of egg noodles will work. Make sure you use a CONDENSED cream of mushroom soup.
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Ingredients:
2 cans Campbell's Cream of Mushroom Condensed Soup (do NOT substitute other kinds of ready-made mushroom soup here... you need the condensed version)
1 bag of medium wide egg noodles
3 cans of tuna (undrained)
1 regular-size bag of frozen peas and carrots (NOT the family size)
salt + pepper to taste
If you use an oven-safe pot to boil the water for the noodles in, you can create this entire meal using one pot. I like Le Creuset's selection of pots that can go right from stove top into the oven.
Instructions:
1. Prepare a large oven-proof pot with boiling water. While the water is heating up, preheat the oven to 375˚.
2. Add the entire bag of egg noodles to the boiling water and cook until tender. Drain but do NOT rinse.
3. Place the drained, still warm, cooked noodles back into the same large pot you just cooked them in.
The peas and carrots are tossed on top of the noodles FROZEN.
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4. Toss all of the FROZEN peas and carrots on top of the cooked noodles. (You don't need to cook them!) Sprinkle with salt and pepper.
5. Pour both cans of condensed cream of mushroom soup on top of the peas and carrots.
6. Add the 3 cans of undrained tuna.
7. Mix everything together.
8. Bake uncovered in the pre-heated oven for 30-40 minutes.
9. You'll know it's done when a few of the noodles on top are slightly crispy!
Mmmm mmmm yes. Enjoy!
10. Enjoy!
Special Notes:
Serves 6 - 8, or fewer with leftovers.
Place leftover cooled casserole in air tight containers in the refrigerator for up to 3 days. Reheat leftovers in the microwave for best results.
Serves 6 - 8, or fewer with leftovers.
Place leftover cooled casserole in air tight containers in the refrigerator for up to 3 days. Reheat leftovers in the microwave for best results.
Variations:
Use frozen mixed vegetables instead of just peas and carrots.
Add a 1-2 cans of mushrooms to the mix to make it extra mushroom-y. (Use the canned or jarred kind. They need to be pre-cooked and moist.)
Sprinkle with crushed potato chips during the last 5 minutes of baking.
Use frozen mixed vegetables instead of just peas and carrots.
Add a 1-2 cans of mushrooms to the mix to make it extra mushroom-y. (Use the canned or jarred kind. They need to be pre-cooked and moist.)
Sprinkle with crushed potato chips during the last 5 minutes of baking.
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