Tuna Casserole
This tuna casserole is a one-bowl bake built almost entirely from the pantry and freezer. Three different cream soups make the sauce, so the noodles come out coated and savory without any roux or stovetop work. The topping is your choice: fried onions, crushed potato chips or corn flakes all give a browned, crunchy lid in just three minutes. Swap any soup for a flavor you prefer, and a shake of Old Bay suits it well.
Instructions
Put the egg noodles on to cook according to the package directions. While the water comes to a boil, preheat the oven to 400°F.
Drain the noodles. In a large bowl, stir together the noodles, tuna, the three cans of soup and the frozen vegetables. Do not add the topping yet.
Spoon the mixture into a casserole dish or a 9 x 13 x 2-inch pan. Bake for 20 minutes.
Scatter the fried onion rings, crushed potato chips or corn flakes over the top. Return the dish to the oven for 3 more minutes, until the topping is slightly browned.
Let the casserole cool for 5 minutes before serving.
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