Tuna Casserole
Tuna Casserole's enduring appeal lies in its comforting flavors and the ability to adapt to evolving tastes. Whether enjoyed as a nostalgic family favorite or reinvented with contemporary twists, this dish continues to resonate with generations. The medley of tuna, noodles, and creamy goodness creates a symphony of flavors that transcends time, reminding us of the enduring charm of home-cooked classics.
Ingredients
- 8 oz egg noodles
- 2 cans 10 3/4 oz each condensed cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas thawed
- 1 cup sliced mushrooms
- 1 cup shredded cheddar cheese
- 2 cans 5 oz each tuna, drained
- 1/2 cup breadcrumbs
- 2 tablespoons unsalted butter melted
- Salt and pepper to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Cook the Noodles:
- Cook the egg noodles according to the package instructions until they are al dente. Drain and set aside.
- Prepare the Sauce:
- In a large mixing bowl, combine the cream of mushroom soup and milk. Mix until smooth.
- Add Vegetables and Tuna:
- Add the thawed peas, sliced mushrooms, shredded cheddar cheese, and drained tuna to the soup mixture. Season with salt and pepper to taste. Stir to combine.
- Combine with Noodles:
- Gently fold in the cooked egg noodles, ensuring they are well-coated with the sauce.
- Transfer to Casserole Dish:
- Transfer the mixture to a greased 9x13-inch baking dish or a similar-sized casserole dish, spreading it evenly.
- Prepare Topping:
- In a small bowl, combine breadcrumbs with melted butter. Sprinkle this mixture evenly over the casserole.
- Bake:
- Bake in the preheated oven for approximately 25-30 minutes or until the casserole is hot and bubbly, and the top is golden brown.
- Serve:
- Allow the casserole to cool for a few minutes before serving. Scoop out generous portions and enjoy the comforting flavors!