No beauty contests will be won here today!
This Tuna Noodle Casserole is delicious, but just like with people, cars, books, and art, looks aren't everything! It's what lies deep. And when you stick your fork into this casserole, you will find a wonderful meal to enjoy.I originally found the recipe in Sunset magazine, years and years ago. It was a reader-submitted recipe, and it caught my eye. I was looking for a frugal recipe that tasted better than the sum of its parts. I have to say, I struck gold with this one.
This is one of only two recipes I make, using that dreaded can of soup...
We don't eat a lot of noodle casseroles around here, but this casserole has style. It is flavored with a couple of extra ingredients that are not unusual, in themselves, but those same ingredients elevate this casserole to good enough for dinner guests! But, again, I must warn you, there is nothing attractive about this Tuna Noodle Casserole.Noodles or macaroni?
I have made it with plain macaroni and with homemade egg noodles, and each time the casserole turned out wonderfully. Homemade egg noodles, by the way, are fun to make and a great rainy day project...they can be made with whole wheat flour as I did for this evening's dinner or all-purpose flour, the choice is yours.Some additional thoughts on this recipe:
Albacore is our choice for this casserole. The flavor is delicate. But feel free to use your favorite tuna.
Throwing the peas into the macaroni for the last few minutes will ensure that the peas do not overcook, plus it saves another pan to wash!
For the topping, you can choose from three options. While we usually have Panko, I like having options when the pantry might be low.
And although not included in the recipe, sometimes I like to drizzle melted butter over the top once the topping has been added...and then bake.
Ingredients needed for this recipe:
- homemade noodles or macaroni
- cream of mushroom soup
- frozen peas
- olive oil
- garlic
- milk
- dill weed
- sherry wine
- albacore or tuna
- Parmesan cheese
- Panko or bread crumbs
You will also need the following:
- large stockpot with lid
- colander or strainer
- medium sauté pan
- small bowl
- measuring cups
- measuring spoons
- casserole or 9-inch baking pan
Now we are ready to begin!
Tuna Noodle Casserole
adapted from a recipe originally found in Sunset Magazine
350-degree oven
adapted from a recipe originally found in Sunset Magazine
350-degree oven
UPDATED: 10.30.2023
2 c elbow macaroni
1 T olive oil
1 clove garlic minced
1 c frozen peas*
1 can cream of mushroom soup
1/2 can milk
2 t dill weed, crumbled
2 T sherry wine - don't leave this out!
1 or 2 cans of albacore, drained and broken apart not flaked
1/4 c panko or dry bread crumbs OR 1 slice of bread made into fresh crumbs
1/4 c Parmesan cheese
1 T olive oil
1 clove garlic minced
1 c frozen peas*
1 can cream of mushroom soup
1/2 can milk
2 t dill weed, crumbled
2 T sherry wine - don't leave this out!
1 or 2 cans of albacore, drained and broken apart not flaked
1/4 c panko or dry bread crumbs OR 1 slice of bread made into fresh crumbs
1/4 c Parmesan cheese
Bring a large pot of water to a boil. Add the noodles and boil uncovered for 9 - 10 minutes. Add peas and cook an additional minute. Drain well, and set aside.
Sauté the garlic in olive oil until softened but not brown. Add remaining ingredients through albacore. Simmer 3 - 4 minutes. Combine the noodles with the sauce, turn the mixture into a small casserole dish or 9-inch baking pan.
Stir together the panko/fresh bread crumbs and cheese. Sprinkle evenly over the top. Bake 15 minutes.
Seriously not attractive, but seriously delicious!
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Storage options for Tuna Noodle Casserole. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Tuna Noodle Casserole has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Tuna Noodle Casserole
adapted from a recipe originally found in Sunset Magazine
350-degree oven
adapted from a recipe originally found in Sunset Magazine
350-degree oven
UPDATED: 10.30.2023
2 c elbow macaroni
1 T olive oil
1 clove garlic minced
1 c frozen peas*
1 can cream of mushroom soup
1/2 can milk
2 t dill weed, crumbled
2 T sherry wine - don't leave this out!
1 or 2 cans of albacore, drained and broken apart not flaked
1/4 c panko or dry bread crumbs OR 1 slice of bread made into fresh crumbs
1/4 c Parmesan cheese
1 T olive oil
1 clove garlic minced
1 c frozen peas*
1 can cream of mushroom soup
1/2 can milk
2 t dill weed, crumbled
2 T sherry wine - don't leave this out!
1 or 2 cans of albacore, drained and broken apart not flaked
1/4 c panko or dry bread crumbs OR 1 slice of bread made into fresh crumbs
1/4 c Parmesan cheese
Bring a large pot of water to a boil. Add the noodles and boil uncovered for 9 - 10 minutes. Add peas and cook an additional minute. Drain well, and set aside.
Sauté the garlic in olive oil until softened but not brown. Add remaining ingredients through albacore. Simmer 3 - 4 minutes. Combine the noodles with the sauce, turn the mixture into a small casserole dish or 9-inch baking pan.
Stir together the panko/fresh bread crumbs and cheese. Sprinkle evenly over the top. Bake 15 minutes.
Note* when cooking the noodles or macaroni, add the peas for the last minute, they will be cooked and ready to add to the sauce before baking and not require another pan...
Storage options for Tuna Noodle Casserole. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe.
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i use peas in my tuna noodle. never thought of adding them to pot with pasta for the last minute. great step saver. thanks.
ReplyDeleteI do the same technique when making a pasta salad with peas. Thanks for stopping by!
DeleteWill have to give this a try with the peas! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 11, open April 1 to 26. All entries shared on social media if share buttons installed. I’d like to invite you to check out my other current link parties too!
ReplyDeleteThank you.
DeleteI love a great Tuna Casserole and this looks delicious! Thanks so much for sharing your awesome talent with us at Full Plate Thursday,and come back to see us soon!
ReplyDeleteStay Healthy!
Miz Helen
Thank you, Miz Helen.
DeleteMy recipe is similar. I boil 5 handfuls of egg noodles with 2 tsp of salt in water in a steel pot for 20 minutes from the time I turn on the water. I mix in a medium casserole 1/2 mayo, 1/2 cup milk, 1/2 tsp dill weed, 1can Campbell’s cream of mushroom soup with 5 slices yellow cheese cut in smaller pieces. Add 1 can of tuna (no msg) at end. Bake in 350F oven for 30 minutes covered. Take off top and sprinkle with 1/4 cup seasoned bread crumbs and bake 5 minutes more.
ReplyDeleteIt is similar, I think the dill weed is what sets this casserole apart from others. Thanks for stopping by, I appreciate it.
DeleteTuna & pasta, one of my favorite comfort foods!
ReplyDeleteI hope you enjoy this one, and thanks so much for stopping by, I appreciate it.
DeleteThis sounds like a really good recipe. I love tuna noodle casserole, but my husband doesn't, so I never make it. I might just have to make this for me, soon!
ReplyDeletePam, thank you. I like it if that says anything, I am not the biggest tuna fan...thanks for stopping by, I appreciate it.
Delete