Easy Tuna Casserole (Print Version)
# Ingredients:
→ Pasta & Veggies
01 -
8 oz fresh sliced mushrooms
02 -
2 cups broccoli florets, chopped (about half a pound)
03 -
12 oz egg noodles, wide cut
→ Core Ingredients
04 -
2 medium cans of drained tuna (6 ounces each)
05 -
10.5 oz can of mushroom soup, condensed
06 -
1 medium onion, finely chopped
07 -
2 tablespoons of butter
08 -
2 1/2 cups shredded cheddar cheese
→ Seasonings & Liquids
09 -
1/3 cup whole milk
10 -
1 tbsp salt (for boiling water)
11 -
1 tbsp heavy cream
12 -
Pepper and salt to your liking
→ Crunchy Topping
13 -
1 cup potato chips, crushed
# Instructions:
01 -
Turn your oven on and preheat it to 400°F (200°C).
02 -
Fill a big pot with 4 quarts of water, throw in a tablespoon of salt, and bring it to a boil. Toss in the noodles and cook them about 2 minutes less than the directions on the package. Then add the broccoli, letting it cook another couple of minutes with the noodles. Drain everything using a colander.
03 -
While your pasta's going, throw the mushrooms in a dry pan over medium-high heat (no oil needed). Let them release their juices and get lightly browned, about 5-10 minutes. Set them aside.
04 -
Heat up the butter in a large pan (oven-safe if possible) over medium heat. Stir in the onion and cook till it’s soft and clear, about 5 minutes.
05 -
Put the drained pasta and broccoli back into the pot. Gently stir in the cooked mushrooms, tuna, canned soup, shredded cheese, milk, cream, and a sprinkle of salt and pepper. Mix everything till it’s all combined well.
06 -
If your pan isn't safe for the oven, transfer the mix to a 9x13 inch casserole dish. Spread the crushed potato chips evenly on top.
07 -
Place the dish in your preheated oven and bake for 20 minutes or so. You’re looking for golden brown chips and bubbly edges on the casserole.
# Notes:
01 -
A cozy dish made from egg noodles, tuna, and fresh veggies, all smothered in a creamy sauce.
02 -
Don’t like broccoli? Swap it out for some frozen peas instead!