Some foods just scream comfort and takes you straight back to your childhood. Our easy Tuna Noodle Casserole recipe gives the classic a major upgrade with our fresh Ahi tuna steaks. Creamy, hearty, and delicious this bubbly baked gem will quickly become a family favorite, again!
Ingredients
1 Tablespoon butter, melted
4 cups dry egg noodles
2 x 10.5-ounce cans condensed cream of chicken soup
Preheat the oven to 375°F. Grease a 2 quart
ovenproof dish or Dutch oven with melted butter.
Cook the egg noodles in a large saucepan of
salted boiling water until 'al dente,' 6-8 minutes. When ready, drain well.
In a large mixing bowl, combine the cooked
noodles, condensed soup, milk, peas, carrots, tuna, 1 teaspoon salt, and ½
teaspoon black pepper; thoroughly stir to combine.
Spoon the mixture into the prepared dish.
Bake until the tuna is cooked through and the casserole is piping hot, 20-25
minutes.
Remove from the oven and let stand for 5
minutes before serving.
