Tuna casserole does not have to be limited to Fridays during Lent! It is an awesome dish that is easy and oh-so-good! Plus, it's a great starter recipe; you can change it up to fit your family's tastes and whatever you have on hand.
12 ounces wide egg noodles
1/2 cup finely diced celery
1 small onion, finely diced
4 ounces mushroom pieces, drained, optional
1 red, orange, or yellow bell pepper, diced small, optional
3 Tablespoons butter
2 (10 1/4 ounce) cans cream of celery or cream of mushroom soup
1/4 cup mayonnaise or Miracle Whip
1 cup milk, 1%, 2% or whole
2 cups grated sharp cheddar cheese, divided
4 ounces cream cheese, cubed small
1 teaspoon black pepper and dash of salt
2-5 ounce cans albacore tuna in water, drained well
1 cup Panko bread crumbs
4 Tablespoons butter, melted
- Preheat oven to 350 degrees F. Spray a 9x13-inch casserole dish with non-stick cooking spray (Pam) and set aside. In a medium stock pot, cook egg noodles to al dente in boiling salted water. Drain well. Place noodles in large mixing bowl.
- In the same stock pot, sauté celery, onion, mushrooms, if using, and bell pepper in butter until onion is soft and translucent, about five minutes.
- Spoon into bowl that contains noodles. Add soup, mayonnaise, milk, 1 cup grated cheese, cream cheese, salt, pepper, and tuna fish. Mix well and spoon into prepared baking dish. Sprinkle remaining 1 cup cheese over the top.
- In a small bowl, mix Panko bread crumbs and melted butter. Sprinkle over cheese. Bake for about 45 minutes, or until hot and bubbly. Serve hot.
Note: You can substitute pouch albacore tuna for the canned tuna. Also, you can add mixed vegetables, frozen peas, fresh spinach, fresh mushrooms instead of canned, pimientos or diced hard boiled eggs.
Note: You can substitute regular bread crumbs or even saltine cracker crumbs for Panko bread crumbs.