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This is your new weeknight lifesaver: a creamy, cheesy, quick prep tuna casserole that requires almost no cleanup, thanks to its one-pot method. After all, this dish is the original dump-and-bake dinner.
This tuna noodle casserole uses condensed cream of mushroom soup to flavor a creamy sauce that is mixed with tuna, egg noodles, and peas, topped with a crunchy bread crumb topping, and baked to perfection.
prep time: 10 min. total time: 30 min. serves: 5 people. calories: 287 1 serving. The magic of this Easy One-Pot Tuna Casserole is that you add the pasta dry and it cooks right in the skillet! Saute some celery in butter for the first layer of flavor, add the soup, water and pasta and simmer!
This Old-Fashioned Tuna Noodle Casserole recipe has a delicious Parmesan topping. An easy small-batch recipe ready in less than an hour.
My mom tweaked the original Campbells tuna noodle casserole with cream of mushroom soup to suit her taste preferences, resulting in a creamy filling of egg noodles, tuna fish, and peas topped with grated cheddar cheese and crushed potato chips. Here’s why you’ll love the easy recipe, too:
PREHEAT oven to 400°F. STIR soup, milk, peas, tuna and noodles in 1 1/2-qt. casserole. SPRINKLE cheese over tuna mixture. BAKE for 2 minute more or until cheese is melted. TIP: Substitute your family’s favorite frozen vegetable for the peas.
This classic tuna noodle casserole is tossed with pasta, peas, and pimentos in a creamy sauce, then baked until bubbling with a crunchy crumb topping. Serve with your favorite frozen vegetable combination, followed by ice cream for dessert. Submitted by Campbell's Kitchen. Updated on November 19, 2023. Add Photo.
Tuna casserole is a classic comfort food featuring tuna and egg noodles in a creamy sauce, topped with cheese and cracker crumbs and baked to perfection.
This vintage tuna hotdish dinner is one of the original “dump and bake recipes” that uses cooked pasta, canned tuna, and vegetables with a crunchy topping like cornflakes, potato chips, or breadcrumbs.
Preheat oven to 400 degrees F. (I used a 3-quart casserole baking dish). Stir soup, milk, peas, pimientos, tuna and noodles in a 1 1/2 quart baking dish. Stir bread crumbs and butter in a small bowl. Bake for 20 minutes in a 400 degrees F. preheated oven or until tuna mixture is hot and bubbling. Stir tuna mixture.