Hello darlings,
We are deep in the stay-at-home order here in Los Angeles and not gonna lie, ingredients are running low. Besides canned tuna because we got way more of that than we needed 😂
Tuna noodle casserole is one of those dishes I grew up eating. My aunts loved it and I would always have it at their house when I’d visit for the weekends. It’s comforting and so so easy and also happens to be really tasty. A major win for anytime of the year but especially during times like this when you’re left with minimal ingredients in the house.
You can totally spice this up by adding fresh sliced mushrooms if you have them, or diced shallots or onions. I didn’t have any of that otherwise I would’ve added them. Don’t worry, I have a food delivery coming in the next 48 hours so I will once again have all of those things. *blessed*
Tuna Noodle Casserole
Ingredients
For the casserole:
- 6 oz cooked egg noodles
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 cup of frozen peas
- 1 tbsp kosher salt (use 1 tsp of table salt)
- 1 tsp fresh cracked pepper
- 12 oz canned tuna, drained
- 1 cup sliced mushrooms optional
- 1/4 yellow onion, diced optional
- 1/4 tsp dried thyme
- 2 tbsp butter
For the breadcrumbs:
- 15 saltine crackers
- 3 tbsp butter melted, divided
- 1/4 tsp dried thyme
Instructions
For the breadcrumbs:
- Preheat oven to 400°. Line a baking sheet with parchment paper and spread your crackers on the sheet. Pour the thyme into 2 tbsp melted butter and stir. Brush this on top of each cracker and put in the oven once preheated for about 7 minutes or until golden. Remove from oven and cool.
For the casserole:
- Spray a medium sized casserole dish, I used an 11x9, with nonstick spray. Set aside. While the crackers are in the oven, add the sliced mushrooms, onions, 2 tbsp butter and thyme to a skillet over medium heat and sauté until softened and mushrooms have shrunk. About 4 minutes.
- In a large bowl, combine cooked noodles, soup, milk, peas, tuna, salt and pepper. Stir. Then fold in your sautéed mushrooms and onions. Pour into a baking dish and bake for 20 minutes.
- While that's baking, crush your crackers. Put in a ziplock bag and roll with a rolling pin. Then toss with the remaining 1 tbsp melted butter.
- After 20 minutes, remove casserole from oven. Give it a stir and top with the breadcrumbs. Put back in oven for 5-7 minutes until breadcrumbs are golden brown and crispy.
Be sure to tag me @HonestDarling if you make it! I love to see you making my recipes!
xx
Tessa
