Easy Cheesy Tuna Noodle Casserole
Everyone has a favorite recipe for tuna casserole - mine is this easy cheesy version. I found it among several other Campbells cream soup recipes in my grandfathers recipe box, and my family and I just cant get enough of it!
Everyone has a favorite recipe for tuna casserole - mine is this easy cheesy version. I found it among several other Campbells cream soup recipes in my grandfathers recipe box, and my family and I just cant get enough of it!
- Carbohydrate 111.668783689003 g
- Cholesterol 170.110100031827 mg
- Fat 20.1273622288191 g
- Fiber 6.74929181782603 g
- Protein 42.0317646327629 g
- Saturated Fat 9.59384226885692 g
- Serving Size 1 1 Serving (352g)
- Sodium 802.653856433382 mg
- Sugar 104.919491871177 g
- Trans Fat 2.93721636307429 g
- Calories 803 calories
Step-by-step
- Preheat oven to 400F degrees.
- Prepare noodles according to package directions.
- Add peas for last 5 minutes of cooking time; drain.
- In a 2-quart casserole dish, combine the soup, milk, tuna and half the cheese.
- Stir in noodles and peas.
- Top with remaining cheese and sprinkle with paprika.
- Bake at 400F degrees for 20 to 25 minutes or until bubbling and hot.
Boiling the egg noodles demands strict adherence to package directions to prevent a mushy final texture after baking at 400 degrees Fahrenheit.
- Cook the medium egg noodles just until al dente, dropping the frozen peas directly into the boiling water for the final five minutes to retain their bright green color and crisp texture.
- Drain the pasta and vegetable mixture thoroughly in a colander before combining with the liquids to prevent excess water from thinning the condensed cream of celery soup.
- Mix the milk, soup, flaked canned tuna, and precisely half of the shredded cheddar cheese directly in a 2-quart casserole dish to ensure even distribution.
- Reserve the remaining half of the cheddar cheese for the topping, scattering it evenly over the surface along with a light dusting of paprika just before baking.
- Bake the assembled dish uncovered for 20 to 25 minutes, watching for vigorous bubbling around the edges and a lightly browned cheese crust.
Proper liquid management determines whether the finished dish holds its shape on the plate or separates into pools of water. Drain the canned tuna completely before flaking it into the mixture to control the moisture balance of the sauce.
