Tuna Casserole

Ingredients

  • 2 cans tuna (or canned chicken, or leftover cooked tuna, chicken or turkey)
  • 1 can cream-of soup (mushroom, chicken, celery, etc)
  • 2 Tbsp Worcestershire sauce
  • 1 – 2 cups shredded cheese (cheddar, mozzarella, or other)
  • 1 – 1.5 cups frozen peas (feel free to add other frozen vegetables like broccoli or spinach…whatever is on hand)
  • 12 – 16oz dried pasta or egg noodles
  • 1 Tbsp crushed red pepper
  • 1 Tbsp oregano
  • 1/2 cup bread crumbs or other fun crunchy topping (to top)
  • 1/2 cup grated parmesan (to top)

This is a great need-dinner-now recipe to pull together food you likely already have in your refrigerator or pantry. And get creative with variations and substitutions!

  1. Preheat the oven to 375 degrees
  2. Boil water and cook pasta or egg noodles according to directions
  3. Meanwhile, combine the condensed soup, Worcestershire, dry seasonings, half the cheese, tuna (drained) or other cooked meat, and frozen (or fresh chopped) vegetables in a large bowl with room to add the noodles.
  4. Drain the pasta and add to the mixture; stir well to combine
  5. Transfer to a large casserole dish (sprayed to avoid sticking) and then top with remaining half of the cheese, then breadcrumbs and parmesan
  6. Cover and bake 20 minutes
  7. Uncover and bake an additional 10 minutes and serve!
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