From the Pantry Butler kitchen
Quick Tuna Casserole
This creamy casserole can be easily prepped in advance. Enjoy it with roasted sweet potatoes or winter squash for a colorful meal. USDA MyPlate Kitchen — Healthy Cookbook for African American Populations — Recipe by Tara Caulder, Soaad Ali, and Laide Bello — (Supervised by Dr. Mira Mehta and Terri Kieckhefer) (public domain), via myplate.food
Ingredients
- 1 cup water
- 5 ounces egg noodles — wide
- 1 can cream of mushroom soup, low-sodium — 10.75 ounce
- 1/3 cup skim milk
- 1 can tuna — 6.5 ounces, packed in water, drained
- 1 cup green peas — frozen
- bread crumbs — 1 cup, optional
Method
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Bring 1 quart of water to a boil in a large pot and cook the egg noodles in the water for 2 minutes.
- Cover the pot, remove from heat, and let stand for 10 minutes.
- In the meantime, mix the water, soup, and milk together in a bowl.
- Combine tuna and peas with the mixture and pour into a 1-quart casserole dish.
- Drain the noodles well and combine with the tuna mixture.
- Sprinkle the top with bread crumbs if desired.
- Bake for 30 minutes.
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