Cookbook:Tuna Noodle Casserole

Tuna Noodle Casserole
Category	Casserole recipes
Servings	5
Time	45 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Fish | Pasta

Ingredients

• 2 cans (drained) or pouches (12 ounces each) tuna
• 1 cup milk
• 4 cups hot, cooked medium egg noodles
• 2 cups frozen peas
• 2 cans (21 ounces) condensed cream of mushroom soup
• 2 tablespoons dry bread crumbs
• 1 tablespoon melted butter
• 1–2 teaspoons dried minced onion (onion)
• ¼–1 teaspoon Texas Pete or other hot sauce (optional)
• 3–4 ounces cheese, shredded or sliced to cover casserole

Procedure

1. Preheat oven to 400°F.
2. Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
3. Bake until hot, about 25–30 minutes.
4. Remove from oven, and top with bread crumbs mixed with butter or with cheese.
5. Bake another 5 minutes.

Notes, tips, and variations

• Replace half of mushroom soup with cream of celery.
• Try replacing breadcrumbs with crushed potato chips.