Who said that casseroles should have meat? Tuna and noodle are a perfect replacement for a quick and filling midweek casserole. It will take you only a couple of minutes to whizz all the products together and 30min to cook it. You can eat it with your favourite side dishes and easily adapt it to your taste, just add extra veggies and you'll have one of the best tuna casserole recipes in town.
How to make tuna casserole
Makes 6 servings
5 cups uncooked egg noodles
1 cup frozen peas
1 can (10 oz) reduced-fat cream of mushroom soup, undiluted
In the meantime cook egg noodles until al dente, add peas for the last few minutes of cooking. Drain everything with a colander.
In a large bowl mix mushroom soup, sour cream, milk and cheese, add a pinch of salt. Stir in flaked and drained tuna, as well as onion and pepper. Once your pasta and peas are done, lightly mix them in too.
Over low to medium heat melt 2 tablespoons of butter. Toss in the breadcrumbs and mix them.
Transfer your tuna and pasta mixture into a casserole dish. Sprinkle with breadcrumbs.
Pop it in the oven for 25-30 min or until the breadcrumbs are lightly brown. Broil the dish for a few minutes before taking it out if you want breadcrumbs to be even crispier.
Voila! Serve your cheesy tuna casserole and enjoy.
Can you freeze a tuna noodle casserole?
If you don't finish the whole dish in one go, you can easily freeze it. Cover the casserole dish (make sure it's freeze-proof) with plastic wrap and add foil on top. Try not to leave any uncovered places as it may ruin the food. If you want to go one step further put the whole dish in a freezer bag. Alternatively, you can freeze leftovers in a casserole dish and once it's solid, place it in a freezer bag or a smaller container. You can reheat it in the oven or microwave.
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