Tuna Noodle Casserole

February 17, 2012 | Main Courses Recipes

This creamy, rich casserole is one of my favorites to make, particularly because it is very adjustable; you can switch out most of the ingredients for personal preference or to add in additional flavor, and you won’t mess it up.  It is a great meal on a budget, makes a lot, you usually have most of the ingredients in your fridge or pantry at all times, and it reheats well in the microwave the next day.  I’m afraid for some of the ingredients I don’t have exact measurements, but I will do my best for you!

Preheat oven to 425°F

2-3 Cups Dried Pasta, uncooked (a corkscrew-style pasta works best)
1 Can Tuna In Water, drained
1/2 Cup Milk
1/2 Cup Mayonnaise
1 Cup Grated Cheddar Cheese (or more, if you want an extra cheesy dish!)
1 Can Cream of Chicken & Mushroom Soup (Campbell’s makes this hybrid soup, if you can’t find it, just buy a generic can of each and just use half of each)
3/4 Cup Frozen Peas
3/4 Cup Frozen Corn
1/4-1/2 Cup Chopped Green Onions (to taste)
Dash of Salt
Dash of Pepper
Dash of Garlic Powder

Boil the pasta.

Meanwhile, mix everything else in the ingredient list together in a large bowl.  The consistency should be somewhat thick and creamy.  If it is quite thick, like hard to stir, add in a little more milk.  When the pasta is done cooking (you want it right around al dente), drain it, and slowly add it to the tuna mixture in small batches, stirring in between.  Make sure to not put in too much pasta; you still want a nice creamy consistency in with the noodles.  Put the mixture into a casserole dish of your choice, bake for 25-35 minutes or until the top starts to turn a light, golden-brown color.  Remove from the oven and set aside for 5 minutes before serving — it will be quite hot.

Usually, I find the finished product needs quite a bit of salt.  So if you taste it and it seems a bit bland, just give it light sprinkle of salt.

Also, you can replace the tuna with shredded (or canned) chicken for a chicken noodle casserole.  And you can get creative with this dish!  Add in some diced onions, if you like.  If you prefer cut green beans over peas, they work great as well.  I have even used some Swiss cheese and Parmesan in place of cheddar once, and it was delicious!

2 responses to “Tuna Noodle Casserole”

  1. Shelly says:

    Yay! Now I will have this recipe where I can find it, along with all your other famous recipes. This is absolutely one of my favorites! Every time my cousin comes to visit, Devy’s tuna casserole is what he requests. In fact on this cold day this would be perfect!

  2. […] a fit of creativity one night, I was in the mood for comfort food, and my legendary Tuna Noodle Casserole normally hits the spot… but I was also in the mood for something spicy.  With a little […]

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