Tuna Noodle Casserole

When It comes to classic dishes, you can not beat the ever-loved Tuna Noodle Casserole. It is timeless and a truly classic dish. Every family has their own spin on this dish and they are all equally delicious. Today, I will share with you how we make this family favorite.

Let’s get started.

INGREDIENTS:

4 cups uncooked egg noodles
1 tbsp butter
Salt and pepper
6 oz tuna – in water – drained
1/2 onion – diced fine
2/3 cup peas -fresh or frozen
10 oz. cream of mushroom soup
1/3 cup of milk
1 cup cheddar cheese – grated
2 tsp dried parsley – can use fresh

TOPPING:

1/2 cup bread crumbs
1 tbsp butter- melted
1/2 cup cheddar cheese – grated

DIRECTIONS:

1. Preheat the oven to 425* and butter a 9×13 inch baking dish.
2. In a small bowl combine the topping ingredients and set aside.
3. Bring a pot of water to a boil and add a bit of salt to the water along with the noodles. Cook the noodles until they are just slightly undercooked. (al-dente). Drain and set aside.
4. In the meantime, In a skillet cook the onion with the butter over medium-low heat until the onion is tender. This should take about 5 minutes or so. Remove from the heat and add to a large bowl.
5. Add the peas, mushroom soup, milk, cheese, tuna, parsley, salt, and pepper to the same bowl with the onion. Mix well.
6. Add the mixture to the prepared pan and even out the mixture. Sprinkle the top with the reserved topping evenly.
7. Bake for 18 to 20 minutes or until the top is golden and bubbly. Remove and let stand 5 minutes before serving.

• You can use whatever style of bread crumbs that you have on hand.
• Add a bit of parmesan with the topping for an extra cheesy flavor.
• If you want the mixture to be a bit more creamy, add more milk or a splash or two of cream.
• If you do not like peas, add green beans or green peppers.
• Don’t have bread crumbs, you can use Ritz crackers instead. Don’t have either, use just grated cheddar cheese.
• You can use any style of noodles that you have on hand if you do not have egg noodles.