Tuna Noodle Casserole, my way!

October 5, 2012 at 12:10 am | Posted in Casserole, Main Dish, My Own Creation, Tuna | Leave a comment

My son requested tuna noodle casserole for supper; I was prepared to make toasted tuna sandwiches on an English muffin, topped with American cheese.  He only recently started liking tuna, so I decided to make him happy.


6 ounces extra wide egg noodles

1 5 oz. can white albacore tuna in water, drained and flaked

1/2 cup frozen peas, slightly thawed

1 cup milk

1/2 cup grated Parmesan cheese

1 can (10.5 oz) Cream of Mushroom soup (undiluted)

Japanese Panko bread crumbs


most of the ingredients

Preheat oven to 350 degrees F.

Boil noodles in salted water for about 4 minutes; do NOT overcook the noodles!  Nobody likes mushy pasta.  Drain and set aside.

Pour flaked tuna, peas, milk, cheese and soup into buttered 1.5 quart casserole dish (I use Pam butter flavor).

waiting for the noodles to cook

Add drained noodles to the casserole and mix gently.  Top with bread crumbs and dot with butter.  Bake for 25-30 minutes until bubbly and brown.

After timer goes off, remove casserole from oven and let sit for 10 minutes.  Yum!


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