Tuna Noodle Casserole is a complete meal in itself. It has all four food groups present and accounted for, including pasta, protein, green vegetables, and dairy. This classic casserole is also filling and easy to make. It gets even easier when you use cream of mushroom soup from a can, which is a great shortcut when you don’t have the time or patience to make a roux or white sauce. I’ve tried several versions of Tuna Noodle Casserole, all of them hearty and comforting, and the cheesy version below is my favorite so far.
Will need:
- 6 ounces dry egg noodles (that’s half a 12-ounce bag), cooked and drained
- one 10-oz can or two 5-oz cans tuna, drained and flaked with a fork
- a cup of peas, cooked
- one 10.5 oz can cream of mushroom soup
- half a cup of milk
- half a cup of cheddar cheese
- half a cup of Parmesan cheese
- Crushed breadcrumbs or French fries or crushed crackers (optional)
How to cook the noodles:
Bring a pot of water to a boil. Salt water if desired. Add the egg noodles and cook for the time directed on the package. Be careful not to overcook otherwise the noodles will turn musky. Also, keep in mind that the pasta will continue to cook in the oven. Drain the noodles after they are done.
How to cook peas:
There are several ways to do this. You can simply add the peas to the pot of boiling water and egg noodles during the last few minutes of cooking time, then drain the pasta and peas in a colander at the same time. You can cook the peas separately in a pot by covering them with a little water and cooking until they look done. Or you could put the peas in the strainer and when the egg noodles are done, run the hot water and noodles over the peas in the strainer.
To make the casserole:
1. Preheat oven to 350 degrees Fahrenheit.
2. Cook the noodles and peas. Combine with tuna, cream of mushroom soup, milk, and Parmesan cheese. Pass all this to a greased saucepan.
3. Top with cheddar cheese and other toppings of your choice. Put it in the oven for about half an hour or until the top is golden brown.
