Last Monday night we were craving some classic comfort food so what's better to make than a hot, gooey, creamy casserole? Absolutely nothing, so out of the pantry and into the oven went this tuna noodle hot mess of goodness. This casserole is probably one of the yummiest, cheapest meals ever because it makes a ton. With this recipe, the two of us can easily have dinner one night and lunch for the rest of the week...yay! Have a great weekend and happy cooking! Recipe adapted from here.
Creamy Tuna Noodle Casserole
Yields: about 6 one cup servings
3/4 package of extra wide egg noodles
1 can cream of mushroom soup
1 cup milk
1 tsp garlic powder
1 tbsp dried parsley
1 cup frozen peas
1 cup frozen corn
1/4 cup shredded cheese
1 can tuna fish, shredded with fork
1 tbsp melted butter
1/4 cup italian bread crumbs
salt and pepper to taste
Preheat oven to 350. Cook pasta in salted water according to directions. Mix soup, milk, garlic powder, parsley, salt and pepper in medium bowl. In a large bowl, combine pasta with tuna, add in soup mixture. Stir in cheese, corn and peas. Pour mixture into a large casserole dish. Combine melted butter with bread crumbs and sprinkle on top of casserole. Bake for 30-40 minutes or until hot and bubbly. EAT!
Creamy Tuna Noodle Casserole Stats:
Calories: 392; Fat: 10g; Carbs: 59g; Protein: 18g; Sugar: 8g; Fiber: 4g
This recipe is a part of my 30 Days of Dinner Challenge. If you have missed the other days and would like to catch up on what's been cooking in our kitchen check it out here!