Tuna Noodle Casserole
This tuna noodle casserole turns pantry staples into a full dinner for five in about 45 minutes. Canned tuna, egg noodles, frozen peas and condensed mushroom soup need no chopping and almost no attention. The real choice comes at the end: a buttered bread crumb crust for crunch, or melted cheese for richness. A dash of hot sauce and a spoonful of dried onion give the creamy base some edge.
Instructions
Heat the oven to 400°F.
Break the tuna into small shreds with a fork. Put it in a 3-quart casserole dish with the milk, hot cooked noodles, frozen peas and condensed soup, and stir until everything is evenly coated.
Stir in the dried minced onion. If you like some heat, add the hot sauce now, starting with the smaller amount and adding more to taste.
Bake for 25 to 30 minutes, until the casserole is hot all the way through.
Take the dish out of the oven. Cover the top either with the bread crumbs mixed with the melted butter, or with the shredded or sliced cheese.
Return the dish to the oven for another 5 minutes, until the topping is set and lightly browned. For variations, swap half the mushroom soup for cream of celery, or use crushed potato chips instead of bread crumbs.
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