Ingredients and Weight:
- 1 pound (454g) dried noodles (such as elbow macaroni)
- 1 can (12 ounces) evaporated milk
- 1 can (10.75 ounces) cream of mushroom soup
- 1/2 cup (120g) chopped onion
- 1/2 cup (120g) chopped celery
- 1/2 cup (120g) sliced mushrooms
- 2 cans (5 ounces each) tuna, flaked
- 1/2 cup (120g) grated cheddar cheese
- 1/4 cup (60g) bread crumbs
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cook noodles according to package instructions. Drain and set aside.
- In a large bowl, whisk together evaporated milk and cream of mushroom soup.
- Add onion, celery, mushrooms, tuna, and drained noodles to the soup mixture.
- Season with salt and pepper to taste.
- Pour mixture into a 9x13 inch baking dish.
- Top with grated cheddar cheese and bread crumbs.
- Bake for 30 minutes, or until golden brown and bubbly.
Nutritional Information:
Per serving (1/8 of casserole):
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 900mg
- Carbohydrates: 50g
- Protein: 25g
Dish Characteristics:
- Creamy and comforting
- Savory and cheesy
- Ideal for a quick and easy weeknight meal
- Can be prepared ahead of time and reheated
User Comments:
- "This is a classic tuna noodle casserole recipe that always satisfies."
- "The addition of mushrooms gives it an extra savory flavor."
- "The crispy bread crumb topping is the perfect finishing touch."
- "I like to add a dash of cayenne pepper for a little kick."
- "Great for leftovers and easy to freeze for later."
Special Precautions and Tips:
- If desired, use whole wheat noodles for added fiber.
- Add other vegetables to your liking, such as carrots, bell peppers, or zucchini.
- For a richer flavor, use half-and-half instead of evaporated milk.
- To reheat leftovers, cover and microwave on low heat or bake in the oven at 350°F (175°C) until warmed through.
