Treasure Box Wednesday: Tuna Noodle Casserole Goodness

Apologies, folks, that I didn't get around to making up for that AWOL Sunday post; my visit with my friend over the Fourth was joyous and action-packed-- but oddly thrifting-free. So please consider us back on-track now with our weekly Treasure Box post.

And in the Treasure Box? It's something a bit different today-- a highly-successful casserole recipe I do (and, in fact, did this weekend)! It's quite simple, and perhaps many of you have tried a version of it already.

But I thought a good thing is worth sharing, so that's what I bring to you this Wednesday.


Tuna Noodle Casserole

Prep: 10 minutes
Bake: 35 minutes
Makes 8 servings

Ingredients

• 2 cans (10 3/4 oz. each) Campbell's Cream of Mushroom Soup
• 1 cup milk
• 2 cups frozen peas
• 2 cans (10 oz. each) tuna, drained
• 4 cups medium egg noodles, cooked and drained
• 2 tbsp dry bread crumbs
• 1 tbsp. butter, melted

And while the recipe doesn't call for it, I also add...

• 1 tbsp. onion powder (or more, to taste)
• 1 tbsp. chicken seasoning
• 1/2 tsp. pepper

1. Stir soup and milk together in a 3-qt. casserole dish, then stir in chicken seasoning, onion powder and pepper until blended
2. Stir in peas, tuna, and noodles
   
3. Bake at 400F for 30 minutes or until hot. Stir.
4. Mix bread crumbs with butter and sprinkle over tuna mixture. Bake for 5 minutes or until breadcrumbs are browned.

You can top it with shredded cheddar instead of the breadcrumbs, if you like. Or substitute 2 cups of cooked chicken for the tuna.

Anyway, I hope sometime you'll give it a shot. The original Campbell's recipe doesn't mention any seasoning, but I think the onion powder and chicken seasoning give it a nice flavor.

Sunday, I'll be back a brand new post per usual! And I hope your Fourth of July was a blast! (Not, literally, in a losing-fingers-in-an-explosion kind of way, of course. :) )