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Category: Main Course
Cheesy tuna noodle casserole - TastyPlanner.com
Chef: Mischief
The appeal of this recipe is that it’s so simple — mix, throw into a dish, bake, and enjoy! This dish also freezes well; cut into portion-sized slices, put in a labelled freezer bag, and throw it into the fridge for a night when you don’t feel like cooking! To reheat, wrap in foil and bake at 375 degrees for 15-20 minutes — no thawing necessary.
Recipe Source: Tweaked a recipe of my mum's
Ingredients
1 bag of medium egg noodles, cooked and drained
1 16-oz (or "family size") can of cream of mushroom soup
6-8 cans of tuna
8 oz) of frozen vegetables of choice (I find green peas or mixed veggies work the best)
As much extra sharp cheddar cheese as you want, grated (mild or sharp is fine too, but I think extra sharp has the best flavour)
salt and pepper
Instructions
Preheat oven to 350 degrees, and place an oven rack in the middle of the oven.
Prepare the egg noodles according to the package directions. Drain, then return to the pot with the frozen veggies. Add tuna, cream of mushroom soup, and however much cheese you want to the pot with the noodles and veggies. Add salt and pepper to taste, and mix thoroughly.
Pack tuna mixture into an ungreased 13×9×2 baking dish. Cover with heavy-duty foil and bake for 60-80 minutes. Remove the casserole from the oven, remove the foil, and cover the top of the casserole with a layer of cheese. Return the casserole to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
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