Hello, I am Elise. Today, we’re going to make old school tuna noodle casserole recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Old school tuna noodle casserole Recipe
Old school tuna noodle casserole is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Old school tuna noodle casserole is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook old school tuna noodle casserole using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Old school tuna noodle casserole:
- Prepare 1 tbsp unsalted butter or olive oil
- Get 8 oz fresh mushrooms thinly sliced
- Get 1 tsp dried oregano
- Make ready 2 can cream of mushroom soup
- Get 1/4 cup milk
- Take 1/4 cup dry
- Make ready 2 can water packed chunk light tuna undrained
- Make ready 1/2 tsp salt
- Get 1/4 tsp black pepper
- Take 8 oz wide egg noodles
- Take 1/2 cup panko/breadcbs
Instructions to make Old school tuna noodle casserole:
- Preheat oven to 425°F Fahrenheit, and lightly oil 8-9 inch shallow casserole. Bring a large pot of salted water to a boil over high heat.
- Meanwhile melt butter or olive oil in a large skillet over moderate heat. Add mushrooms and oregano increase the heat to high and brown for 1-2 minutes. Add 1 tablespoon water and cook for 1 minute longer.
- In a large bowl stir together the undiluted soup with milk. Stir in and undrained tuna, break up large pieces with a fork. Stir in mushrooms, salt and pepper.
- Drop noodles into boling water cook 8-10 minutes. Drain in colander and add to tuna mixture.
- Put the mixture into the prepared casserole. Sprinkle with breadcbs on top and bake 25-30 minutes or until deep golden brown on top. Let stand 10 minutes before serving.
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