Tuna Noodle Casserole
A comforting, easy dish that uses pantry staples.
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.