TUNA NOODLE CASSEROLE
Tuna noodle casserole is an old fashioned American classic too often overlooked but too good to be forgotten.
Ingredients
- 3 cans tuna 5 ounce cans white albacore or your choice
- 2 cans cream of mushroom soup 10.5 ounce cans
- 1 can green peas 15 ounce can
- 3/4 cup roasted red pepper jarred or small jar pimento
- 8 ounces egg noodles medium width (usually half a bag)
- 8 ounces mushrooms white or your choice
- 1/2 teaspoon pepper
- 5 tablespoons butter or margarine for sautéing and topping
- 1 cup panko crumbs
Instructions
Prepare Ingredients
- Slice the mushrooms if you bought them whole
- Open the cans
- Get salted water on for boiling noodles
Cooking Instructions
- In a large skillet saute the mushrooms in 3 tablespoons butter until lightly browned. Turn the heat off when the mushrooms are done. The rest of the ingredients are going to cook in the oven.
- Add the tuna, peas, and roasted peppers or pimento to the skillet.
- Boil the noodles. Don't overcook them. Cook for the least time suggested on directions. Save the pasta water.
- Add the soup and ground pepper to the skillet.
- With a slotted spoon, scoop the noodes from the water and add them to the skillet with 1 cup of pasta water. Gently mix everything together. Add 1 more cup pasta water to the mixture while you are mixing.
- Pour or ladle the mixture into a baking dish or casserole dish. You don't need to grease it first
- Melt the remaining 2 tablespoons of butter in the microwave and mix it into the panko crumbs.
- Top the casserole with the buttered crumbs.
- Bake at 350 degrees for 45 minutes.
Notes
Note: There is no need to add salt during preparation. The canned ingredients and the butter have plenty of salt in them.
Nutrition
Calories: 385kcalCarbohydrates: 50gProtein: 32gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 69mgSodium: 1245mgPotassium: 679mgFiber: 5gSugar: 6gVitamin A: 583IUVitamin C: 30mgCalcium: 87mgIron: 4mg
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