Are you one of those people? That at the sheer mention of a casserole, nay! a tuna fish casserole, you are instantly transported back to your family dinner table? Then this recipe is right up your alley. Bonus- it’s pantry friendly.
Many ingredients can be substituted with what you have on hand, so this can be made differently every time. From the type of noodle, to the additives like veggies or cheeses.
This recipe will make enough for a 8x8 square casserole dish, but could easily be doubled for a full sized 9x13.
Preheat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Set aside.
Boil water in a large pot.
If using lasagna noodles, break noodles into pieces.
Cook noodles in water for about 8 minutes, or until almost done (still with a “bite”).
Meanwhile, in a skillet over med heat, melt 1 tbsp of butter. Cook onions for about 3-5 minutes, and add peas. Cook until onion is translucent and peas are heated thru.
In a large bowl mix together tuna, cream of mushroom soup, milk, cream cheese, and cottage cheese. Add a pinch of salt and a pinch of fresh cracked pepper.
Add to bowl, cooked onions and peas. Stir together.
Gently fold in noodles to tuna mixture. Once mixed, spoon into prepared casserole dish. Sprinkle breadcrumbs over top along with pieces of 1 tbsp of butter.
Bake for 30 minutes, uncovered, until heated through.
To brown the top, place under broiler for about 2 minutes. Watch carefully to not burn!
Enjoy!
0 servings