Oh, a new week has begun. If you’re like most people I know, you don’t always have a ton of time to make a delicious and satisfying dinner during the week. Enter my tasty friend, Tuna Noodle Casserole. It’s pretty quick to throw together, it’s easy on the taste buds and you can even make it ahead of time and then pop it in the oven when you’re ready for it…which may take some planning, but it’s doable (and it makes a great gift for someone like a new mom).
Tuna Noodle Casserole
from Crepes of Wrath
1. 6-oz egg noodles (wide or extra wide), cooked
2. 1 small can of tuna, drained and flaked with a fork
3. 1 can low-sodium/low-fat cream of mushroom soup
4. 1/2 c skim milk
5. 1/2 c (or more) grated low-fat sharp cheddar cheese
6. 1 c frozen peas, cooked
7. 1/2 c bread crumbs tossed in 1 T melted butter
8. fresh grated parmesan cheese
What To Do
Preheat oven to 350ºF.
In a large bowl, combine the first 6 ingredients until well combined.
Spread into a greased 8″x8″ casserole dish then sprinkle bread crumbs and parmesan cheese evenly over the top.
Bake uncovered for 30 minutes and serve warm.
I like to save time by throwing the peas in with the noodles when there are 3 – 4 minutes left for the noodles to cook. I usually combine the other ingredients while the water is coming to a boil or while the noodles/peas are cooking.
I’ve used 2% milk and it turns out just fine.
I’ve also used leftover turkey and chicken instead of tuna and it’s all yummy.
If you want to make this ahead, or give it to someone, put it all together and then cover and refrigerate until ready to bake.
I hope this helps you out this week. Or next week. Or some day. We really like it and hope you do too!