Tuna noodle casserole is a complete meal in itself. It has all
four food groups present and accounted for, including pasta, protein,
green vegetables, and dairy. This classic casserole is also hearty,
filling, and easy to make. It gets even easier when you use cream of
mushroom soup from a can, which is a great shortcut when you do not have
the time or the patience to make a roux or a white sauce. I have tried
several versions of tuna noodle casserole, all of them hearty and
comforting, and the following cheesy version is my favorite so far.
You will need:
~6 ounces of dry egg noodles (that's half of a 12 oz bag), cooked and drained
~one 10 oz can or two 5 oz cans of tuna, drained and flaked with a fork
~one cup of peas, cooked
~one 10.5 oz can of cream of mushroom soup
~half a cup of milk
~half a cup of cheddar cheese
~half a cup of Parmesan cheese
~bread crumbs or crushed potato chips or crushed crackers (optional)
How to cook the noodles:
Bring a pot of water to a boil. Salt water if desired. Add the egg noodles and cook for as long as the package directs. Be careful not to overcook, otherwise the noodles will get mushy. Also, keep in mind that the pasta will continue cooking in the oven. Drain the noodles after they are done.
How to cook the peas:
There are several ways to do this. You could simply add the peas to the pot of boiling water and egg noodles during the last few minutes of cooking time, then drain both the pasta and the peas into a colander at the same time. You could cook the peas separately in a pot by covering them with a little bit of water and cooking until they look done. Or you could put the peas in the colander and when the egg noodles are done, pour the hot water and noodles over the peas in the colander.
To make the casserole:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Cook the noodles and peas. Combine with tuna, cream of mushroom soup, milk, and Parmesan cheese. Pour all of this into a greased casserole dish.
3. Cover with cheddar cheese and other toppings of your choice. Pop it into the oven for about half an hour or until the top is golden-brown.
You will need:
~6 ounces of dry egg noodles (that's half of a 12 oz bag), cooked and drained
~one 10 oz can or two 5 oz cans of tuna, drained and flaked with a fork
~one cup of peas, cooked
~one 10.5 oz can of cream of mushroom soup
~half a cup of milk
~half a cup of cheddar cheese
~half a cup of Parmesan cheese
~bread crumbs or crushed potato chips or crushed crackers (optional)
How to cook the noodles:
Bring a pot of water to a boil. Salt water if desired. Add the egg noodles and cook for as long as the package directs. Be careful not to overcook, otherwise the noodles will get mushy. Also, keep in mind that the pasta will continue cooking in the oven. Drain the noodles after they are done.
How to cook the peas:
There are several ways to do this. You could simply add the peas to the pot of boiling water and egg noodles during the last few minutes of cooking time, then drain both the pasta and the peas into a colander at the same time. You could cook the peas separately in a pot by covering them with a little bit of water and cooking until they look done. Or you could put the peas in the colander and when the egg noodles are done, pour the hot water and noodles over the peas in the colander.
To make the casserole:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Cook the noodles and peas. Combine with tuna, cream of mushroom soup, milk, and Parmesan cheese. Pour all of this into a greased casserole dish.
3. Cover with cheddar cheese and other toppings of your choice. Pop it into the oven for about half an hour or until the top is golden-brown.
For even cheesier noodle recipes, check out my website at http://howtomakemacncheese.weebly.com.
Article Source:
http://EzineArticles.com/?expert=Jennifer_K_Chow
