Tuna Noodle Casserole Recipe

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Today we have a yummy guest post from Teressa, who blogs at Window on the World; check her out!

One of my favorite dinners growing up was Tuna Noodle Casserole. My mom made it with crushed potato chips on top. I absolutely loved the crunchy top combined with the gooey middle. Yummy!!

As an adult, my tastes have changed a little, but I still love tuna noodle casserole, just not with potato chips on top anymore. Over the years I have tinkered with the recipe quite a bit, mainly reducing salt and fat as much as possible, while still keeping it comfort food.

Tuna Noodle Casserole Ingredients:

  • 1 ½ cups extra wide egg noodles, cooked and drained
  • 2 (5-6 oz.) cans, tuna in water, drained
  • 1 (10-11 oz.) can, condensed cream of mushroom soup
  • 10 oz. 1% milk
  • 1 (8 oz.) can, peas, drained
  • 1 ¼ cup shredded Mexican blend cheese

In a medium saucepan, over medium-low heat, combine soup and milk. Stir until smooth and slightly bubbly. Slowly add in 1 cup of the cheese, stirring constantly.

Soup Blend for Tuna Noodle Casserole

Place cooked, drained noodles in an ungreased medium casserole dish. Toss in tuna and peas.

Tuna Blend for Tuna Noodle Casserole

Stir in soup mixture and top with remaining ¼ cup of cheese.

Final Product Tuna Noodle Casserole

Bake in a 350 degree F oven for about 25 minutes, until hot and bubbly and cheese is slightly browned.

Enjoy your Tuna Noodle Casserole!!

About the Author:

Teressa Morris is a part-time blogger, part-time bookkeeper, and full-time wife and mom. She blogs about life as she sees it, from a Christian perspective. Her blog, Window on the World, covers everything from bullying and unemployment, to recipes and giveaways. Her short story, Peace and Quiet: A Cautionary Tale, is now available for the Kindle.

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