easy tuna noodle casserole
Fran's Notes: This is a heritage recipe, but not MY heritage. My mother wasn't a real fan of "tuna fish" so I don't really remember any at our house, except canned tuna for tuna salad. But a friend's mother made Tuna Noodle Casserole once when I was invited over for dinner and I absolutely LOVED it. I just never made it until I moved out on my own. The 60s and 70s will never truly be gone as long as this recipe is around. =^..^=
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yield
4 -6, depending on serving size
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For easy tuna noodle casserole
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6 oz(1/2 bag) wide egg noodles
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somefrozen peas (i use a handful.)
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1 cancream of chicken condensed soup
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1 1/2soup cans of milk
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5 oz. cantuna in water, drained
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1 c(4 oz. or more) shredded cheddar cheese, divided in half
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1/3 c(or more) bread crumbs for topping
How To Make easy tuna noodle casserole
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1Cook the egg noodles & peas together in boiling water until done, around 10 to 12 minutes. Drain & return to pan.
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2Stir in the soup, milk, tuna, and 1/2 cup of cheese. Blend well.
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3Mist a medium sized casserole dish with cooking spray. Turn the tuna & noodle mixture into the casserole dish.
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4Top the mixture with the other 1/2 cup cheese & the bread crumbs.
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5Bake at 350° F. for 25 to 30 minutes, or until bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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