Tuna Casserole Recipe
Tuna Caserrol is a classic comfort meal that is ready for the week's night dinner or potalak, hearty and perfect. The dish provides satisfactory taste with minimal attempts by mixing tender noodles, creamy sauce, flaky tuna, and a crunchy topping. The tuna casserole recipe is versatile and can be adapted with vegetables or various things to suit your taste.
Equipment
- Large pot (for boiling noodles)
- Skillet or saucepan
- 9x3 inch baking dish
- Mixing bowl
- Spoon or spatula
Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 cup frozen peas (optional)
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup diced onion
- ½ cup crushed potato chips or breadcrumbs (for topping)
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat the oven at 350 ° F (175 ° C).
- Cook egg noodles as per the package instructions up to al dent. Drain and set one side.
- In a pan, onion saw onion in butter on medium heat until it is transcendent.
- In a large mixing bowl, add ripe noodles, tuna, soled onions, frozen peas, mushroom soup creams, milk, and half of the chopped cakes. mix well. Season with salt and pepper.
- Transfer the mixture to an enlarged 9x13 inch baking dish.
- Sprinkle the remaining cake cheese evenly at the top. Then add crushed potato chips or breadcrumbs to a crisp topping.
- Bake becomes bubbly for 25-30 minutes or until the casserole is bubbly and golden on the top.
- Allow it to relax for 5 minutes before serving.
Notes
Enjoy your delicious and comfortable tuna casserole recipe - a simple meal for any day of the week is perfect!