28 March, 2024
Tuna Noodle Casserole – Simple
Posted in : Pasta, Seafood on by : MikeZ
Tuna Noodle Casserole – Simple
A reliable family favorite without a lot of fuss. Even the pickiest of eaters will want seconds.
Servings 6
Calories 595kcal
Equipment
- 1 Large Mixing Bowl
- 1 9" x 13" Casserole Dish
INGREDIENTS…
- 1 12 oz. pkg Wide Egg Noodles
- 2 10.5 oz. cans Cream of Mushroom Soup - undiluted
- 1 cup Cheddar Cheese - shredded, divided
- 2 5 oz. cans Chunk Lite Tuna (in water) - drained
- 1 cup Frozen Whole Kernal Corn
- ½ sm. can Sliced Mushrooms
- ½ sm. Onion - chopped fine
- Salt & Pepper - To Taste
- 1 cup French Fried Crispy Onions - See note
INSTRUCTIONS
- Fill a large pot with lightly salted water and bring to a rapid boil. Add Egg Noodles and cook until soft, 9 to 10 minutes. Drain
- Heat oven to 425°F.
- Mix Noodles, Soup, half of the Cheese, Tuna, Corn, Mushrooms, and chopped Onion in a large bowl until well combined. Add Salt/Pepper to taste and then transfer into a 9" x 13" baking dish.
- Sprinkle the remaining Cheese on top of the mixture.
- Bake until cheese is bubbly, about 15 to 20 minutes.
- After Baking, sprinkle French Fried Crispy Onions on top.
- Serve hot.
Notes
While Peas are the traditional addition, I prefer Frozen Whole Kernal Corn as listed in the ingredients.
French Fried Crispy Onions are available pre-cooked at your local grocer’s.
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