Cookbook:Tuna Noodle Casserole
| Tuna Noodle Casserole | |
|---|---|
| Category | Casserole recipes |
| Servings | 5 |
| Time | 45 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Fish | Pasta
Ingredients
[edit | edit source]- 2 cans (drained) or pouches (12 ounces each) tuna
- 1 cup milk
- 4 cups hot, cooked medium egg noodles
- 2 cups frozen peas
- 2 cans (21 ounces) condensed cream of mushroom soup
- 2 tablespoons dry bread crumbs
- 1 tablespoon melted butter
- 1–2 teaspoons dried minced onion (onion)
- ¼–1 teaspoon Texas Pete or other hot sauce (optional)
- 3–4 ounces cheese, shredded or sliced to cover casserole
Procedure
[edit | edit source]- Preheat oven to 400°F.
- Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
- Bake until hot, about 25–30 minutes.
- Remove from oven, and top with bread crumbs mixed with butter or with cheese.
- Bake another 5 minutes.
Notes, tips, and variations
[edit | edit source]- Replace half of mushroom soup with cream of celery.
- Try replacing breadcrumbs with crushed potato chips.