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