Tuna Egg Noodle Casserole
Editor's Note: If you are on the hunt for a simple casserole to make for your family, consider trying out this tried and true egg noodle tuna casserole recipe. Made with tasty egg noodles, cream of mushroom soup, and frozen peas, our take on this always-popular dish is a truly classic tuna noodle casserole. This recipe serves six but could easily be halved in order to make a quick lunch or dinner for a smaller crowd. I love the way that tuna, when combined with a white sauce or mayonnaise, is slightly sweet and salty, perfectly complementing the noodles that add to that delicious bite.
Editor's Note: If you are on the hunt for a simple casserole to make for your family, consider trying out this tried and true egg noodle tuna casserole recipe. Made with tasty egg noodles, cream of mushroom soup, and frozen peas, our take on this always-popular dish is a truly classic tuna noodle casserole. This recipe serves six but could easily be halved in order to make a quick lunch or dinner for a smaller crowd. I love the way that tuna, when combined with a white sauce or mayonnaise, is slightly sweet and salty, perfectly complementing the noodles that add to that delicious bite.
- Carbohydrate 403.7014625 g
- Cholesterol 379.37 mg
- Fat 57.756225 g
- Fiber 29.7396245098114 g
- Protein 89.9619375 g
- Saturated Fat 14.43005 g
- Serving Size 1 1 recipe (2056g)
- Sodium 4029.755 mg
- Sugar 373.961837990189 g
- Trans Fat 15.373385 g
- Calories 2490 calories
Step-by-step
- Preheat the oven to 400°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil. Add the egg noodles and salt to taste and cook until al dente. Drain and reserve.
- While the noodles cook, combine the soup and milk in a large bowl and stir well. Add the tuna, peas, pimentos, and pepper and stir to combine. Add the drained noodles and stir. Pour into the prepared baking dish.
- Bake until bubbling and the top is golden brown, about 30 minutes. Let cool slightly and serve.
My Comfort Food Classic: Tuna Egg Noodle Casserole
As a busy working mom, time is my most precious commodity. Weeknight dinners need to be quick, easy, and satisfying, and this Tuna Egg Noodle Casserole hits all the right notes. It's a recipe I've made countless times, tweaked and perfected over the years, and it never fails to please my family. The creamy mushroom soup base is comforting and rich, the perfectly cooked egg noodles are tender and satisfying, and the chunks of tuna add a delightful salty burst. It's a dish that evokes feelings of warmth and nostalgia, reminding me of simpler times and family gatherings.
What I love most about this recipe is its versatility. It's easily adaptable to whatever ingredients I have on hand. Sometimes I add a sprinkle of shredded cheddar cheese on top for extra cheesiness, other times I swap out the peas for corn or green beans, depending on the season. The beauty of this dish lies in its simplicity; it’s a blank canvas for culinary creativity, allowing you to personalize it to your liking. It's also incredibly budget-friendly. Using canned tuna and readily available pantry staples, it's a cost-effective solution for feeding a family without compromising on flavor.
Beyond the convenience and adaptability, there's something genuinely satisfying about creating a hearty, home-cooked meal that my family looks forward to. It’s a small act of love, a way to show them I care, even on the busiest of days. The aroma of the casserole baking in the oven is enough to fill the house with warmth and anticipation, transforming a simple weeknight dinner into a cherished family moment. The ease of preparation is a blessing, leaving me with extra time to spend with my loved ones, which is infinitely more valuable than any time-saving kitchen gadget.
This Tuna Egg Noodle Casserole isn't just a meal; it’s a testament to the simple joys of home-cooked food. It's a reminder that sometimes, the most comforting and satisfying meals are the ones that are the easiest to prepare. It’s a recipe that I’ll continue to make for years to come, passing down this simple yet deeply satisfying dish to my children, ensuring that the comforting tradition lives on.
Ingredients I use:
- Wide egg noodles - I prefer wide egg noodles for their texture and ability to hold the creamy sauce.
- Canned tuna - Opt for chunk light tuna in water or oil for the best results.
- Cream of mushroom soup - This forms the base of the creamy sauce. You can experiment with different soup varieties but cream of mushroom is the classic choice.
- Milk - Adds creaminess and helps to thin out the sauce.
- Frozen peas - Adds a touch of sweetness and color.
- Pimentos - These add a touch of color and mild sweetness.
- Salt and pepper - To taste. Season generously for best results.
Tips and Variations:
- Add cheese: Sprinkle some shredded cheddar cheese on top before baking for extra flavor.
- Use different vegetables: Substitute frozen peas with corn, green beans, or a mix of vegetables.
- Add herbs: A dash of dried thyme or oregano can elevate the flavor profile.
- Make it spicier: Add a pinch of red pepper flakes for a little heat.
- Meal prep friendly: This casserole can be assembled ahead of time and baked when ready.
This Tuna Egg Noodle Casserole is more than just a recipe; it's a story of family, comfort, and the simple pleasures of everyday life. It's a dish that brings people together and warms the soul.
Enjoy!
