There is a saying, “The sum is greater than their parts.” When I was younger, I didn’t know what that meant. Nowadays, I know exactly what that means when I have Tuna Casserole. I’m not a big fan of tuna, especially in the sandwich form and particularly when someone else is eating said sandwich near me. And though I like pasta, by itself it’s pretty bland. Same goes for mushrooms. On their own…nothing to sneeze at. But something special happens when you put them all together and bake them with a creamy, mushroom soup and broth base, layer it with cheese, bread crumbs (or even fried onion strings), and top with peas. What I’m talking about is this recipe for Tuna Casserole.
All of a sudden, the house becomes cozier and kids cheer when they find out what is for dinner. I can relax just a few minutes more after dinner, knowing that there isn’t a whole lot to clean except for the plates. To top it off, there is a bit of relief in not having to figure out what to have for lunch the following day.
Basic Ingredients for Tuna Casserole
- Egg noodles
- Cream of mushroom soup
- Chicken stock
- Tuna
- Shredded cheddar cheese
- Peas
- Breadcrumbs
What’s not to love when you bake all those ingredients together and they somehow make things better overall? It is hearty, yet light, and ultimately comforting.
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Tuna Casserole
Equipment
- 6-quart stock pot
- 5-quart colander
- Skillet
- 3-quart glass casserole dish (13" x 9")
Ingredients
- 12 ounce package of wide egg noodles
- 2 tablespoons shallots, diced
- 1 pat salted butter
- 12 ounces canned tuna, drained
- 11 ounces canned condensed mushroom soup
- 1/4 cup chicken stock
- 3 cups shredded cheddar cheese, plus 1/2 cup more for topper
- 2 cups frozen peas
- 1/2 cup seasoned bread crumbs or fried onion strings for topper
- kosher salt and pepper to taste
Instructions
- Turn oven on to 375 degrees Fahrenheit.
- Bring water in a large stock pot to boil, add noodles and cook about eight minutes. Drain in colander and rinse with water to stop the cooking. Noodles will be slightly undercooked.
- In a skillet over medium heat, saute the diced shallot in butter. Set aside.
- Mix drained tuna, soup, broth, cheese, peas, and salt and pepper in a large bowl. Mix in cooled shallots and noodles.
- Butter a glass casserole dish and fill with tuna casserole.
- Sprinkle last 1/2 cup shredded cheese on top.
- Finish with sprinkling 1/4 cup bread crumbs or fried onion strings.
- Cover with foil and bake for 20 minutes. Uncover and bake 10 minutes more.
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