One, two, Three Step Tuna Casserole is so simple to make. When you are in a rush and need a quick and easy dinner, this casserole is your answer.
Only three steps for this classic comfort food favorite! Flaky tuna, egg noodles and mushroom soup is all it takes to make this Three Step Tuna Casserole. In about 30 minutes, you’ll have a delicious and tasty meal, ready to serve to the whole family! Serve this casserole with some Homemade English Muffin Bread to complete this dish.
When I was a kid, my mom always made this casserole. Growing up in Syracuse, New York, my mom pulled out a lot of casserole recipes, especially during the cold winter months! And there were a lot of cold winter months and snow, lots and lots of snow! Every time I make this casserole, I think of my childhood home and all the warm memories that come with it. It’s interesting that certain foods bring up certain memories.
Give it a try and create your own memories with your family! Enjoy!
Three Step Tuna Casserole-Ingredients
Ground pepper, cream of mushroom soup, milk, salt, La Choy chow mein noodles, canned tuna, and egg noodles.
Instructions
- Preheat oven to 375 degrees.
- In a stove top pan, bring water to a boil. Add egg noodles and cook as per indicated on the package. Drain noodles when they are “al dente.”
- While noodles are cooking, whisk together cream of mushroom soup, milk, tuna, salt and pepper. When noodles are done, add them to the soup mixture and stir. Pour into casserole dish, top with chow mein noodles and bake for 15-20 minutes or until bubbly and heated through.
- Serve immediately and enjoy.
- Cover leftovers and refrigerate for up to 3 days.
For More Casseroles and Comfort Food Try:
Loaded Baked Potato and Chicken Casserole
Three Step Tuna Casserole
Equipment
- Large Saucepan
- 8 inch baking dish
Ingredients
- 1 can solid white tuna packed in water
- 1 can cream of mushroom soup
- 1 cup milk
- salt and pepper to taste
- 1 cup chow mein noodles for the top
- parsley for garnish
- 1/2 bag egg noodles 12 oz bag, about 3 cups cooked
Instructions
- Preheat oven to 375 degrees.
- In a stove top pan, bring water to a boil. Add egg noodles and cook as per indicated on the package. Drain noodles when they are "al dente."
- While noodles are cooking, whisk together cream of mushroom soup, milk, tuna, salt and pepper. When noodles are done, add them to the soup mixture and stir. Pour into casserole dish, top with chow mein noodles and bake for 15-20 minutes or until bubbly and heated through.
- Serve immediately and enjoy.
- Cover leftovers and refrigerate for up to 3 days.
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