How Do You Make Tuna Casserole With Egg Noodles

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Easy Tuna Casserole With Egg NoodlesYield:

Growing up, my mom’s go-to recipe was always this simple tuna casserole with egg noodles. And I can totally see why. Tuna noodle casserole is quick to prep, tasty, and versatile!.

  • Preheat the oven to 400°F. As the oven heats up, follow the directions on the package to cook two cups of dry egg noodles until they are al dente. Grease a 1. 5-quart baking dish and set aside.
  • Combine the cooked egg noodles, soup, milk, peas, and tuna in a sizable mixing bowl. Transfer the mixture to the prepared casserole dish.
  • In a small bowl, mix together the melted butter and bread crumbs. Set aside.
  • Bake for 20 minutes. After removing the casserole, top it with the bread crumb mixture, and bake it for a further five minutes, or until the tuna casserole is hot and bubbling and the bread crumb mixture is golden brown. Season with salt and pepper to taste when serving.

Storage: For up to four days, keep any leftover tuna casserole refrigerated in an airtight container.

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Cans Get You Cooking

Many people are unaware that fresh produce found in cans is picked at the height of ripeness and processed in four hours, therefore it’s packed full of nutrients.

  • Reduce the amount of prep time to spend MORE time with my family and less time in the kitchen.
  • Help you get through the week by preparing tasty meals that you can be proud to serve.
  • AND cut down on the quantity of perishable produce that is bought and then discarded

More often than I’d like to admit, I’m guilty of the last bullet point. After all, how many times have YOU opened the refrigerator to discover that your fresh produce has gone bad?

But now that I know I have an array of recipe ideas made with canned goods at my disposal on, I’m hoping we can cut back on the amount of waste we produce each week!

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