Tuna Noodle Casserole

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 03/27/2020, viewed by 2755 , 0 Comments
yield4 portionstotal time45m

This is a super simple version of tuna noodle casserole with the addition of lemon juice, parsley, and crackers in the topping for a little extra flavor! You can easily make this without the fresh ingredients, it is a great meal that will help clean out the pantry.

Translations available inen-USin-ID

What you will need

6 oz Egg Noodles

1/2 cup Milk

1/2 cup Frozen Peas

1/2 bunch Parsley

10.75 ounce can Condensed Cream of Mushroom Soup

10 ounces Canned Tuna

1 tbsp Lemon Juice

1/4 tsp Black Pepper

1 Tbsp Butter

1/2 cup Classic Round Crackers

(Nutritional facts 180 calories, 8.51 g fat, 15.46 g carbohydrates, 10.87 g protein, 14 mg cholesterol, 364 mg sodium)

How to cook

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Gather and portion all ingredients. Drain canned tuna.

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ng to package instructions, then drain and set aside.

Bring a pot of salted water to a boil and add the egg noodles. Cook according to package instructions, then drain and set aside.

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Pluck the parsley leaves from the thicker stems and finely chop.

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Set oven to 400 °F

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Add peas, milk, chopped parsley, and cooked egg noodles to the baking pan.

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eason with pepper and lemon juice.

Add the drained tuna, and cream of mushroom soup to the baking dish. Then season with pepper and lemon juice.

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Mix together with a spatula until well combined.

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Bake at 400°F for 25 minutes.

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Melt the butter in the microwave or in a saucepan.

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x to coat the crackers in the butter.

Crush the Ritz crackers in a bowl and drizzle the melted butter over it. Mix to coat the crackers in the butter.

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ure evenly over the top.

Remove the casserole from the oven and sprinkle the cracker and butter mixture evenly over the top.

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e and crispy.

Bake the casserole with the cracker for about 5 minutes more to make it nice and crispy.

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