One of my favorite comfort foods that reminds me of growing up in Arkansas is tuna casserole. My mom didn’t make a lot of things that were too memorable but this was one that did stand out. I always looked forward to eating it whenever the occasion for her to make it came up. It wasn’t like we had a designated night for it so it seemed like a treat sometimes. And the leftovers were always so good, still are.
This is rich, creamy, and has a nice crispy topping to give it some texture. I highly recommend this as a weekend night meal, it has all your protein, starch, and veggies … oh, and dairy, all in one dish. How good is that?!
Ultimate Tuna Casserole
Author: Bear In The Pantry
Recipe type: Main Dish/Entree
Cuisine: American
Serves: 4-6
Ingredients
- 1 – 12 oz package wide egg noodles
- 1 small onion, chopped fine
- 2 cups shredded Mexican 4-cheese blend, divided
- 1 cup frozen peas
- 2 – 6 oz cans tuna, drained
- 2 – 10.75 oz cans condensed cream of mushroom soup
- 1 cup sliced mushrooms, or one can sliced mushrooms
- 1 cup crushed saltines, buttery crackers, or potato chips
Instructions
- Preheat oven to 425º F.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions and drain when done, or al dente.
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, condensed soup, and mushrooms. Pour into a greased 9” x 13” casserole dish, top with crushed topping mixture and remaining 1 cup of cheese.
- Bake for 15-20 minutes, or until cheese is bubbling.
- Let cool for at least 5 minutes before serving.