PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | YIELD: 12
Dress your canned tuna in the most unexpectedly delicious way! Now that everyone has been eating from their pantry, I am pretty sure that you’ll enjoy this Tuna Noodle Casserole – a scrumptious, easy pantry casserole.
Ingredients
(12 oz) package extra broad egg noodles
2 c. frozen peas (or your favourite vegetables)
2 (10.75 oz) cans Campbell’s Condensed Cream of Mushroom Soup (or 1 can mushroom, one can celery)
1 c. milk
2 c. sharp shredded cheddar cheese, divided
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
2 (10 oz) cans tuna, drained
1 c. crushed Ritz crackers
2 tbsp melted butter
HOW TO MAKE TUNA NOODLE CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: According to package directions, cook the noodles to al dente.
Step 3: In the meantime, combine the soup, a cup of cheddar cheese, onion, garlic, and pepper in a large bowl. Mix well before adding in the warm pasta, peas, and tuna. Stir until incorporated.
Step 4: Into a 9 x 13-inch baking dish, spread the mixture, and top with the rest of the 1 cup cheddar cheese.
Step 5: In a bowl, mix the cracker crumbs and butter. Sprinkle this over the casserole.
Step 6: Place inside the preheated oven and bake for about 25 to 30 minutes until the cheese is bubbly and the casserole is heated through.
NOTES:
For canned peas, drain and add them at the same time as the pasta.
Cook the noodles just until al dente they will cook further in the oven.
For this recipe, feel free to use any pasta you like such as elbows, shells, cavatappi, and penne.
Ingredients
- (12 oz) package extra broad egg noodles
- 2 c. frozen peas (or your favourite vegetables)
- 2 (10.75 oz) cans Campbell's Condensed Cream of Mushroom Soup (or 1 can mushroom, one can celery)
- 1 c. milk
- 2 c. sharp shredded cheddar cheese, divided
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 2 (10 oz) cans tuna, drained
- 1 c. crushed Ritz crackers
- 2 tbsp melted butter
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: According to package directions, cook the noodles to al dente.
Step 3: In the meantime, combine the soup, a cup of cheddar cheese, onion, garlic, and pepper in a large bowl. Mix well before adding in the warm pasta, peas, and tuna. Stir until incorporated.
Step 4: Into a 9 x 13-inch baking dish, spread the mixture, and top with the rest of the 1 cup cheddar cheese.
Step 5: In a bowl, mix the cracker crumbs and butter. Sprinkle this over the casserole.
Step 6: Place inside the preheated oven and bake for about 25 to 30 minutes until the cheese is bubbly and the casserole is heated through.
Notes
For canned peas, drain and add them at the same time as the pasta. Cook the noodles just until al dente they will cook further in the oven. For this recipe, feel free to use any pasta you like such as elbows, shells, cavatappi, and penne.
