Pairs great with boxed red wine 😉
Tuna noodle casserole is a guilty pleasure of mine. There’s nothing particularly fancy, health-forward, or gourmet about this recipe—and that’s exactly its charm. My mom made this simple yet satisfying tuna noodle casserole for my seven brothers and I almost weekly. When I went off to college, I took this recipe with me. My beer money and I would run grab some egg noodles and whip it together. Whether you’re feeding a crowd, ballin’ on a budget, or just need a little joyous comfort meal, this tuna noodle casserole is the answer!
Tuna Noodle Casserole Recipe
Ingredients:
• 1 bag of extra wide egg noodles (12 oz)
• 2 cans of cream of mushroom soup (10.5 oz each)
• 2 cans of tuna (5 oz each)
• A splash of whole milk
• 2 big handfuls of shredded cheese (I usually use Colby Jack)
• 1 tablespoon of ground pepper
• 1 bag of sour cream and onion potato chips (7.75 oz)
Instructions:
- Cook the Noodles: Bring a medium pot of water to a boil and cook the egg noodles according to the package instructions. While the noodles cook, preheat your oven to 350°F (175°C).
- Mix the Ingredients: Once the noodles are cooked, drain the water. You can either return the noodles to the pot or transfer them to a 9×13 baking dish. Add the cream of mushroom soup, tuna, a splash of milk, shredded cheese, and ground pepper to the noodles. Stir everything together until well combined.
- Top with Chips: After mixing, crush the sour cream and onion potato chips and sprinkle them evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the top is golden and bubbly.
- Serve: Enjoy this comforting casserole with your favorite cheap red wine.
Servings: 6
Cook Time: 30 minutes
Total Time: 40 minutes
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