The Absolute Best Tuna Noodle Casserole
The ultimate classic comfort food. Tender egg noodles and chunks of tuna, dotted with roasted red peppers and vibrant peas, luxuriating in a scintillating, satiny, EASY homemade cream sauce that boasts garlic, onion, parsley, and paprika. With hints of parmesan and toasted panko bread crumbs, tuna-noodle casserole just became real. Here's the recipe on my blog:
Tuna Casserole
Hey! I was craving tuna casserole today! I found a recipe but made some changes, this recipe is based off of Unsophistacook’s website.
The recipe from the video above includes my changes. The recipe is as follows:
Ingredients:
4 cups of dry egg noodles (cooked)
2 cans of tuna (drained)
2 (10.5 oz) cans of Campbell’s Cream of Mushroom Soup
1 cup frozen peas (rinse with water to melt ice)
1 cup of milk (add 1 tbsp more if needed)
4 Tbsp butter (melted)
2/3 cup dry bread crumbs
Salt and pepper to taste
1. Mix cooked egg noodles, tuna, mushroom soup, peas, milk, salt and pepper together.
2. Place mixture in greased 13x9 pan. Bake for 15 minutes at 400 degrees.
3. In a separate bowl, mix butter and dry bread crumbs together. Spread evenly on top of newly removed 13x9 pan.
4. Bake for 5 more minutes at 400 degrees.
5. Turn off oven. Broil for 2 minutes to get that extra crispy brown look on top if it isn’t as brown by the end of the five minutes.
Enjoy!
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Liberal Midwestern mom makes tuna noodle casserole | Kendahl Landreth
Today my liberal midwestern mom teaches you how to make the classic tuna noodle casserole. This is a great thing to have in the fridge during a busy week of book clubs and Zumba classes!
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Best Tuna Casserole Recipe
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This is a very special recipe because it's my mom Molly's best ever tuna casserole! It's comfort food at its finest!!! And you can enjoy it all year long but it's especially great to serve on the holidays, celebrations, company, or just for yourself!!
A super yummy breakfast, brunch, lunch and dinner option!! Add a salad or any veggies for a well balanced meal!!!
Sorry I don't calculate the smart points for this one!!! Everything in moderation!!!! ????????????❤️
Grease a 4 litre pyrex pan or put in two 2 litre or in four 9X13 dishes!!
You can make half this, recipe is you don't want such a large amount!! But you won't be sorry if you made it as is to freeze and enjoy for many occasions !!!!
Ingredients:
1.5 packages of a 700gm bag of pasta or, approximately 16 cups
4 cups of homogenized milk
3 cups of half and half cream
( or use 5 cups of milk to 2 cups of cream!!)
3 tins of tuna
1 large white onion
1 tin of sliced mushrooms
1can of regular cream of mushroom soup
2 heaping tbs of flour
2 cups of cornflake crumbs
2 tbs or more oregano
1 tsp onion and garlic powder
2 tbs or more of Worcester
1 - 2 tbs salt
1tsp pepper or more
3 tbs margarine or butter
1tsp chili flakes optional
Directions :
In a very large pot on high heat boil water then add pasta
Add some salt too
Once cooked drain and add to a very large bowl then add the 3 tins of tuna (drained) and set aside
In a very large skillet on a medium to high temperature add 1 tbs of margarine or butter and melt
Add chopped up onion and sautée until brown then add mushrooms until brown
Add the flour to the skillet and mix until incorporated well
Add milk, cream, soup, and salt, pepper, chili flakes, Worcester, onion and garlic powder
Keep mixing on a lower temperature until it thickens
* be patient it takes a while *
Once thick add the sauce to the pasta and tuna and mix well
Add to your pyrex dish
For The Topping :
In another skillet on a medium temperature add 2tbs margarine or butter.
Once melted add the cornflake crumbs and mix well
Add a tsp or more of oregano
Add the cornflake mixture on top of the pasta mixture and pat down!!
Bake at 350 until heated through because all ingredients are already cooked!!! If frozen it could take an hour or so!!
Keep covered with tin foil in the fridge or freezer!! It lasts for several months!
ENJOY FROM MY MOM MOLLY????❤️????????
TELL US WHAT YOU THINK!!!
Mama's 1980's Tuna Casserole!