Cooking – How to Cook A Tuna Noodle Casserole

Tuna noodle casseroles have always been my favorite, and I’ve frequently made them at home when the opportunity to do so presented itself. Not only is having a yummy, filling classic tuna noodle casserole from scratch an attractive proposition, but it’s also relatively easy to accomplish. In fact, preparing this particular dish from scratch can be a wonderful experience for those who are just beginning to learn how to cook it properly. This makes it a great dish to prepare with young children as they learn to cook and eat food independently. If you have decided to try to make this classic tuna noodle casserole from scratch, you might be surprised at just how easy it is!

The most essential ingredient that you need when preparing your tuna noodle casserole, obviously, is the tuna. Most home cooks are going to use canned tuna, and which one best really comes down to which one your family prefers.  So, experimentation may be required.  Some folks like solid white tuna packed in water. Our family uses solid yellowfin light tuna in olive oil.

You’ll next need to start gathering up your ingredients. One of the things you will want to do is gather up all of your mortar and pestle ingredients together. This includes the tuna, cream of mushroom soap, optional seasonings (salt, pepper, etc.), and anything else you’d like to sprinkle on top of your tuna noodle casserole (usually French-fried onions or potato chips. A little preparation before you begin cooking will go a long way in making your classic tuna noodle casserole the meal that you want it to be.

A Classic Tuna Noodle Recipe

Basic Recipe Information

Approximate prep time

  • 15

Approximate Cooking time

  • 30

servings

  • 8

Ingredients

  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 1 (12-ounce) can of tuna, drained and flaked
  • 1 (12-ounce) package wide egg noodles
  • 1 (13-ounce) package frozen peas
  • 1 ½ cups whole milk
  • 1 cup French-fried onions (Optional)
  • 1 cup shredded Swiss cheese
  • 2 (10-3/4-ounce) cans of cream of mushroom soup
  • 2 tablespoons melted butter

Preparation Directions

  • Preheat oven to 350 degrees F.
  • Coat a 9- x 13-inch baking dish with cooking spray.
  • Prepare noodles according to package directions; drain.
  • In a large bowl, combine soup and milk; mix well. Add noodles, tuna, Swiss cheese, peas, butter, salt, and pepper.
  • Pour mixture into a prepared baking dish, then top evenly with French-fried onions.
  • Bake 30 to 35 minutes or until bubbly and heated 1650F in the center.
  • Remove from the oven and serve immediately while hot.

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