Classic Tuna Casserole Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 ounces wide egg noodles (about 2 1/2 cups)
1 can condensed cream of mushroom soup
½ cup milk
2 cans (5 oz each, drained) or 2 pouches (2.6 oz) tuna in water
1 cup potato chips or 3/4 cup butter crackers, coarsely crushed
|
|
Directions: |
Directions:Preheat oven to 350. Grease a 1½ quart casserole dish; set aside.
Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente (about 5-6 minutes). Drain.
You In a large bowl, whisk together condensed soup and milk. Gently stir in the cooked noodles and tuna. Taste and season with garlic powder, salt and pepper, if necessary. Transfer mixture to prepared dish.
Sprinkle crushed potato chips or crackers.
Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly. |
|
Personal
Notes: |
Personal
Notes: Make Ahead: Assemble the casserole, wrap tightly, and store in the refrigerator for up to 2 days before baking.
When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before putting it in the oven.
Freeze the tuna casserole before baking. Wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for at least 30 minutes, and then bake according to recipe instructions.
|
|
This recipe for Classic Tuna Casserole is from