Good for those who need a quick dinner, on a budget, etc! Check out the variations below! Recipe calls for cream of mushroom soup. My kids "claim" they do not like mushrooms. They eat it up and have no idea that it has mushrooms in it.
So, sometimes with kids, dinners are hard to prepare on week days. There's no time for simmering, long braising processes, etc. Here's a dish that can easily get you through with the great protein of tuna! My kids really love this dish. Hope yours do, too!
Preheat oven to 375 degrees. Meanwhile, boil a pot of water. Once it boils, add a significant amount of salt and cook about 3/4 of your bag off thin egg noodles. Don't cook them to al dente. You want to stop them about 2 minutes before al dente because they will continue to cook when you put the casserole in the oven.
Drain pasta and add back to your hot pot. Add your cream of mushroom soup, shredded cheese and your drained tuna. Add 1 tsp. of kosher salt (if you use regular salt, cut in half) and 1/2 tsp. black pepper. Stir well and incorporate all ingredients. Add 1/2 c. milk and stir again.
Grease your casserole dish and add everything to the dish.
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| Shown before cheese added |
Top with as much cheese as you want. Add to the oven and cook for about 20 minutes, or until the edges are bubbling and your cheese is starting to brown.
Serve with a veggie and bread! EASY!
Recipe Card
Bag of thin egg noodles (you can use wide, I just prefer the thin or medium)
5 small cans of tuna, IN WATER, and drained
2 cans of cream of mushroom soup
1 1/2 c. shredded cheddar for casserole and more to top the casserole
1/2 c. milk
salt and pepper
***Try topping with buttered panko bread crumbs. Just make sure you mix them with melted butter first or they will absorb all the fat from the cheese and make the cheese not "so melty."
***Add frozen peas to the mixture to go ahead and get your veggies right in the dish.
***Try with one can of cream of mushroom soup and with one can of cream of celery soup.
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