Tuna Noodle Casserole

By bonnje

Ingredients

• 8 ounces dried egg noodles (narrow or wide; you can substitute another pasta shape if you wish, although noodles are traditional)
• 1 tablespoon salt (for salting the noodle water)
• 3 cups frozen peas
• 4 cups corn flakes
• 1/2 - 1 stick melted butter (1/2 stick works, but a whole stick has better flavor; isn’t the rule with butter that more is better?)
• 3 five-ounce cans tuna (for best flavor, use oil packed; you can skimp and use only 2 cans, but the flavor isn’t as good)
• 2 cans condensed cream of mushroom soup
• 1/2 teaspoon garlic powder (may increase to a teaspoon; optional, but good)
• 1/2 teaspoon onion powder (may increase to a teaspoon; optional, but good)
• 1 cup milk (doesn’t matter what kind)
• additional salt to taste
• pepper to taste

Details

Servings 15
Adapted from kitchenriffs.com

Preparation

Step 1

Preheat oven to 375 degrees Fahrenheit.

Put large pot of water (at least 4 quarts) on to boil. When it begins to boil, add a tablespoon of salt and the dried egg noodles. Cook according to package directions (usually 6 - 8 minutes). It’s better to undercook a bit than overcook (the noodles will continue to cook in the oven). Two minutes before the pasta is ready, add the frozen peas to the pot so they’ll cook with the pasta. Drain noodles and peas in a colander or strainer when cooked.

Pour the corn flakes into a bowl and crush until they’re breadcrumb size (it’s easiest to use your hands for this). Add melted butter and stir well to combine.

Open and drain tuna and add to a bowl. Add cream of mushroom soup, garlic and onion powder (if using), and milk. Stir to combine. Taste, and add salt and pepper to your preference.

By now the noodles and peas should be ready. Drain in a colander or strainer (if you haven’t already done so) and add to the tuna and soup mixture. Stir well.

Pour into a casserole dish that’s been greased with butter or cooking spray. Cover with the corn flakes and butter mixture.

Bake until the topping is well browned and the tuna mixture is hot and bubbly — about 20 to 30 minutes.

Many people add cheese to this dish. I never have, but I’ve read adding a cup or so of shredded cheddar to the tuna mix is good. Some people dust the top of the casserole with grated Parmesan cheese.

A bit of cayenne added in Step 5 is nice, if you like some zing.

Which means you have a decision to make if you halve this recipe. One 5-ounce can of tuna isn’t sufficient. So I’d go with 2 cans — it’s a bit more tuna than traditional, but good.