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Monday, March 30, 2020

Tuna Noodle Casserole

Tuna Noodle Casserole, don't let those words scare you away, because this one is quite delicious! How does one describe a tuna noodle casserole without losing the listener? There is a certain automatic sense of dread when someone says tuna noodle casserole, even with me, and I know how tasty this one is!


And this Tuna Noodle Casserole is delicious.

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. 


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 make this casserole good enough for dinner guests! But I must warn you, there is nothing attractive about this casserole. 


I have made it with plain macaroni and with homemade noodles, and both ways are wonderful. The 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. 

Ingredients needed for this recipe:
  • homemade noodles or macaroni
  • cream of mushroom soup 
  • 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 pan 
  • medium saucepan
  • casserole or 9-inch baking pan
Now we are ready to begin!

Seriously not attractive, but quite delicious! Tuna and Noodles Casserole.

Tuna Noodle Casserole
adapted from a recipe originally found in Sunset Magazine
350-degree oven

1 recipe Whole Wheat Puffy Cheese Noodles 
OR 2 c elbow macaroni, cooked and set aside. 

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.

Saute 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.

Tuna and Noodles Casserole



Seriously not attractive, but quite delicious!

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. 


UPDATE:  For your convenience, a "copy and paste" version of Tuna Noodle Casserole has been included below. 

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Printable "copy and paste" version:


Tuna Noodle Casserole
adapted from a recipe originally found in Sunset Magazine
350-degree oven

1 recipe Whole Wheat Puffy Cheese Noodles 
OR 2 c elbow macaroni, cooked and set aside. 

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.

Saute 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. 

~~~~

Would you like to comment?

  1. i use peas in my tuna noodle. never thought of adding them to pot with pasta for the last minute. great step saver. thanks.

    ReplyDelete
    Replies
    1. I do the same technique when making a pasta salad with peas. Thanks for stopping by!

      Delete
  2. Will 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!

    ReplyDelete
  3. I 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!
    Stay Healthy!
    Miz Helen

    ReplyDelete
  4. My 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.

    ReplyDelete
    Replies
    1. It is similar, I think the dill weed is what sets this casserole apart from others. Thanks for stopping by, I appreciate it.

      Delete

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