Tuna Noodle Casserole is a great comfort food that really comes into it’s own when the weather is rainy or cold outside. It’s a real family favourite. It’s super easy to make and keeps very well [if the leftovers last long enough to be considered left-overs...] and it also freezes well so you can make more than one dish at a time. I also appreciate that it’s very inexpensive to make. So if it’s a buckle down and not spend kind of week, this is perfect.
| Tuna Noodle Casserole |
Recipe type: Main
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 4-6
Ingredients
- 1 bag of Fusilli Pasta
- 2 cans Tuna in Brine
- 2 Handfuls of button Mushrooms, sauteed.
- 2 tins Cream of Mushroom Soup
- 2 generous spoonfuls of butter, plus some to grease the dish
- 1 cup of green peas [defrosted from frozen are perfect]
- Pinch of Salt
- Toasted Onion Sprinkles (optional)–the ones at IKEA are awesome!
Instructions
- Preheat your oven to 150 C.
- Bring a large pan of salted water to the boil and add the pasta and cook following the packet guidelines. Give the pasta a stir every now and then.
- Heat a pan with the butter and add the chopped mushrooms.
- Grease a casserole dish with a little butter. Drain your pasta and add to the dish.
- Drain the tuna and add to the pasta along with the can of mushroom soup and give it a good stir so the pasta is coated.
- Add the sauteed mushrooms along with the buttery juice.
- Sprinkle over the roasted onion if you want!
- Place in the oven for 15 minutes.
- Serve!
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Hi! I'm Meg Stone! I live in a dolls house. It's small but beautiful. We're on a budget, but we live life to the fullest. I have a young family. We're focused on enjoying our loving home filled with fresh baking, healthy meals, crafts, celebrations, budget home solutions & lots of DIY, as well as honoring our beautiful traditions. 
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