COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

tuna noodle casserole

July 12, 2019

it ain't easy to photograph, but this casserole is the most satisfying, one-pot comfort dish out there. it’s quick and easy to throw together and it’s in the oven 75% of the total time it takes to make it. concerned about warm tuna? don’t be! the cheesy sauce in combination with the noodles and veggies give it the ultimate flavor. don’t like tuna? swap it out for some chicken!

 

serve a larger party of 8:

  • use the whole 16 oz. package of noodles, add an additional large dollop of mayo, another ¼ cup  of milk, and more cheese and veggies proportionately/to your liking

 

make ahead + freeze + reheat:

  • prepare the casserole according to the directions

  • cover with plastic wrap and tin foil and store in the freezer until ready to reheat

  • remove the plastic wrap/foil and allow the casserole to come to room temperature before baking

  • preheat the oven to 350° and cover the casserole with fresh foil

  • bake for 20-30 minutes, remove the foil and continue baking for another 20-30

tuna noodle casserole

yields: 5-6 servings              prep time: 20 minutes               cook time: 30-40 hours

 

INGREDIENTS

12 oz. medium egg noodles

1 large can or 2 small cans of tuna, drained*

1 cup celery, chopped

¼ cup chopped celery leaves, optional

¼ cup freshly chopped parsley

1 medium yellow onion, chopped

1 cup frozen peas**

½ cup Hellman’s mayo

1 can of Campbell’s cream of mushroom soup***

½ cup milk

1 cup shredded sharp cheddar cheese

1 tsp. salt

1 tsp. white pepper

 

DIRECTIONS

  • Preheat the oven to 375° and prepare a lightly greased 4-quart baking dish.

  • Prepare the noodles according to the package directions. Drain, but don’t rinse, and return to the large pot.

  • In a medium bowl, combine the drained tuna, chopped celery, onion, parsley, celery leaves and peas. Add the mayo and mix until well combined.

  • In a small saucepan over medium heat, whisk together the soup and milk until smooth.

  • Add the shredded cheddar, salt, pepper and continue stirring until smooth and creamy.

  • Add the tuna mixture and cheese sauce to the pot of cooked noodles.

  • Mix until the noodles are fully coated, and everything is well combined.

  • Pour the mixture into the prepared baking dish.

  • Bake for 30-40 minutes, until everything is heated through, bubbling and browned on top.

  • Serve hot!

NOTES

*I will either use a large can of tuna from Costco or 2 smaller, regular sized cans from the grocery store

**if you don't like peas, you can always substitute shopped green bell pepper

***don't like mushrooms? swap it out with cream of celery soup

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