Tuna Noodle Casserole
This is an old favorite for some people — or it makes them groan, depending upon how much of a staple it was at various times in their life. You can find the basic recipe we worked with here. After adjusting for Mr. L’s preferences, this is what we have:
Prep Time:10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Servings (Go to the website for a handy tool to automatically compute recipe quantities for more people) Recipe Yield: 4 servings
Ingredients
* 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (we use Healthy Request for lower sodium)
* 1/2 cup milk (sometimes we use a couple of dollops more)
* 1 cup frozen peas (Mr. L prefers canned peas, so we use one can of No Salt Added Peas, don’t drain too much)
* 1 (10 ounce) can tuna, drained (I will only eat albacore tuna packed in water)
* 2 cups hot cooked fettuccine noodles (leave a touch of water when draining– I add a couple of squirts of lemon juice and coarse pepper to the water when I put it on to boil)
* A couple of squirts of Horseradish sauce (maybe 2 Tablespoons or a little more?)
* 15 Hint of Salt Ritz crackers
* 2 Tablespoons butter, softened
NOTE: You can substitute frozen broccoli florets for the peas. Also, the challenge is to adjust the moisture of milk, pea juice, and water from the noodles after draining to achieve a desired consistency — not too dry and not too sloppy. You may need to experiment a time or two to get it right for you.
Directions
1. After draining the noodles, add soup, milk, peas, tuna, and horseradish sauce to the noodles in the pan. Stir. When mixed well, pour into 1 1/2-quart or 2 quart casserole.
2. Bake at 400 degrees F for 30 minutes or until hot. Stir. (I usually don’t stir, but you can)
3. Mix Hint of Salt Ritz with butter in bowl (I use a glass measuring cup) and sprinkle over tuna mixture. Bake for 5 minutes more.
4. Add pepper or other seasonings to taste.
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TIPS
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For a Cheese Topping: In place of or in addition to buttered crackers, top with 1/2 cup shredded Cheddar cheese over hot casserole.
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For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson® Chunk Chicken, drained, for tuna.
Do you know I’ve never had a tuna casserole? i will definitely be trying this one.
Nice to meet you on the A to Z challenge.
your blog is so homey! with comfort food & house repairs!
very inviting, like visiting around the kitchen table with cousins!
Thank you, Tara!
I love how you added horseradish for bite – I’m going to try to be more adventurous with that condiment. I have to say that I’m not a bit fan of frozen broccoli. I find it’s one of the few vegetables that don’t make the transition from freezer to pot to plate with much success.
The horseradish is subtle, but if you add more, it will be less subtle. You could also try real horseradish instead of the horseradish sauce. Mr. L doesn’t like the broccoli option either, so I just make it with the peas.