Tuna Casserole Batch 7. This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust. My father in law told my mother in law to step aside and let me cook it from.
Tuna Noodle Casserole is a classic American dish. Egg noodles are combined with canned tuna in a creamy sauce and then baked. Peas are a classic addition and sometimes you see corn mixed in as well. You can have Tuna Casserole Batch 7 using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Tuna Casserole Batch 7
- It’s 8 ounces of potato chips.
- It’s 20 ounces of canned tuna.
- You need 1 cup of thinly sliced carrots.
- You need 1 cup of English peas.
- It’s 8 ounces of cooked corkscrew/Cavatappi pasta.
- You need 2 cups of crushed butter crackers like Ritz.
- You need As needed of water to boil.
- You need To taste of salt.
- You need 1 tablespoon of salt to boil in water.
- Prepare 2 tablespoons of extra virgin olive oil.
Cheddar cheese has become a popular addition to this classic dish to add more flavor. Tuna Casserole is a classic comfort food topped with crushed potato chips. Made with canned tuna and egg noodles, this tuna casserole is always a family favorite. Leftover, oven-baked tuna casserole can also be frozen.
Tuna Casserole Batch 7 instructions
- Preheat oven to 400 degrees Fahrenheit. Crush the crackers and set aside. In a bowl crush the chips..
- Boil the water, add the carrots and pasta in the boiling water, with salt, and olive oil. Cook pasta as instructed on package with the carrots. If the carrots aren't done it's ok the still cook in the oven..
- When pasta is finished boiling. Retain 1 cup of pasta water you may need it in a bit. Mix the tuna, drained pasta and carrots, soup, peas, and mix with the crushed chips in the bowl. If too dry add a bit of pasta water..
- Add mixture to a hot cast iron skillet. Sprinkle with crushed crackers on top. Bake in the oven 17-25 minutes..
- Serve I hope you enjoy!!!.
To do so you'll want to flash-freeze the leftovers for a few hours in the original baking dish, then when it's solid The first night it was perfect, but the batch that I left in the fridge and baked the second night, the mushrooms were not as good. Tuna noodle is at heart an easy, thrifty casserole, with a base of tender egg noodles, savory gravy, sweet peas, and delicate flakes of tuna (bonus points if it has a crispy, cheesy top). This one doesn't require a can of condensed soup or an advanced culinary degree. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.