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. =^..^=
prep time
15 Min
cook time
25 Min
method
Bake
yield
4-6 , depending on serving size
Ingredients
- 6 ounces (1/2 bag) wide egg noodles
- some frozen peas (i use a handful.)
- 1 can cream of chicken condensed soup
- 1 1/2 soup cans of milk
- 5 oz. cans tuna in water, drained
- 1 cup (4 oz. or more) shredded cheddar cheese, divided in half
- 1/3 cup (or more) bread crumbs for topping
How To Make easy tuna noodle casserole
-
Step 1Cook the egg noodles & peas together in boiling water until done, around 10 to 12 minutes. Drain & return to pan.
-
Step 2Stir in the soup, milk, tuna, and 1/2 cup of cheese. Blend well.
-
Step 3Mist a medium sized casserole dish with cooking spray. Turn the tuna & noodle mixture into the casserole dish.
-
Step 4Top the mixture with the other 1/2 cup cheese & the bread crumbs.
-
Step 5Bake at 350° F. for 25 to 30 minutes, or until bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#Heirloom
Ingredient:
Fish
Method:
Bake
Culture:
American
Category:
Casseroles
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