Ahhh....Tuna Noodle Casserole. Doesn't that evoke childhood memories?
I happen to love it! I eat 80/20 most of the time, focusing on eating healthy. Then sometimes, I want some childhood comfort food. Tuna Noodle Casserole is one of those meals!
My Grandma Ertz made it. My mom makes it. We had it during Lent and we had it during the rest of the year. It is a meal that is simple to put together and all the ingredients are food storage, pantry friendly ingredients. It is only four ingredients. Who doesn't love that?
Tuna Noodle Casserole
2 cups egg noodles, uncooked
1 can cream of mushroom soup (can substitute homemade if you wish)
1 cup cooked peas (canned or frozen, doesn't matter)
1 small can or packet tuna (packed in water works best)
1. Cook the elbow macaroni in boiling salted water. Drain.
2. In a 8" x 8" pan, mix together soup, peas, and tuna. Add noodles and mix together. You can season it if you wish. I don't usually add anymore salt, but a little black pepper, onion powder, or garlic powder is always nice.
3. Put into a 375 degree oven for 30 minutes. Serve. Ideally, this recipe should serve four people. However, I often double it like I did in these pictures. That way, I have a prayer of having leftovers for the next day.
Now, I have to confess. I grew up eating this with ketchup on it. Not all people go for this including some of my kids. Try it once - you might like it!
Give it a try! Let me know what you think!
Thanks for reading,