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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

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Tuna Noodle Casserole

Serves 5 · 45 minutes

Suits: Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Fish, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cans (drained) or pouches (12 ounces each) tuna
  • 1 cup milk
  • 4 cups hot, cooked medium egg noodles
  • 2 cups frozen peas
  • 2 cans (21 ounces) condensed cream of mushroom soup
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon melted butter
  • 1–2 teaspoons dried minced onion (onion)
  • ¼–1 teaspoon Texas Pete or other hot sauce (optional)
  • 3–4 ounces cheese, shredded or sliced to cover casserole

Method

  1. Preheat oven to 400°F.
  2. Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
  3. Bake until hot, about 25–30 minutes.
  4. Remove from oven, and top with bread crumbs mixed with butter or with cheese.
  5. Bake another 5 minutes.