Tuna Casserole

It’s casserole. Which means this is not a fancy, crowd-awing dish. However, it’s yummy, filling, fairly healthy, cheap, and you can make enough for leftovers or a big group. Sometimes that is just what you need! It’s my momma’s recipe.


-2 cans of white tuna in water (8 0z total I think)

-1.5 cups of skim milk

-1 can Campbell’s cream of mushroom soup (the recipe my mom gave me says in all caps NOT Golden M-further research suggests this is some mushroom/beef thing)

-1 heaping cup of shredded sharp cheddar (do shred it yourself, what a difference)

-a dash of black pepper

-1/2 package of cooked egg noodles (6-8 0z)

-1 egg

-1 small onion chopped in tiny pieces

-5 pieces of wheat bread, crusts removed and cubed

-panko bread crumbs

-about 2 T of melted butter


Boil your egg noodles right away and set aside. In a large bowl mix your drained tuna, milk, mushroom soup, cheese, pepper, egg and onion. Add the noodles in and mix. Pour this into your casserole dish. Top with cubed bread and a healthy sprinkle of panko. Drizzle your melted butter on top. Cook at 350 for 35-40 minutes or until the bread begins to brown.



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