Tuna Casserole
Wide egg noodles are drenched in tuna, cheese, and peas, and topped with breadcrumbs, making for an excellent comfort dish.
Servings: 8 servings
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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