Delectable Tuna Noodle Casserole with Mushroom Soup-quick dinner recipe Food




Tuna Noodle Casserole with Mushroom Soup Recipe

Looking for a quick and easy dinner recipe that is both filling and satisfying? Try making a tuna noodle casserole with mushroom soup. This recipe is perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen. Plus, it’s a great way to use up any leftover ingredients you have in your pantry.

Ingredients:

– 1 can (10 3/4 ounces) condensed cream of mushroom soup
– 1 cup milk
– 1 cup frozen peas and carrots
– 2 cans (5 ounces each) tuna, drained and flaked
– 2 cups cooked egg noodles
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F.

2. In a large mixing bowl, whisk together the condensed cream of mushroom soup and milk until smooth.

3. Stir in the frozen peas and carrots, drained and flaked tuna, cooked egg noodles, and grated Parmesan cheese. Mix well.

4. Season the mixture with salt and pepper to taste. Be careful not to oversalt, as the canned soup and Parmesan cheese are already quite salty.

5. Transfer the mixture to a greased 9″x13″ baking dish.

6. Bake in the preheated oven for 20-25 minutes or until the casserole is hot and bubbly.

7. Let the casserole cool for a few minutes before serving.

Summary:

– Tuna noodle casserole with mushroom soup is a quick and easy dinner recipe.
– This recipe uses pantry staples like canned tuna and condensed cream of mushroom soup.
– The frozen peas and carrots add a nutritious boost to the casserole.
– The Parmesan cheese adds a creamy and savory flavor to the casserole.
– Be sure to season the casserole with salt and pepper to taste.
– Bake the casserole in a greased 9″x13″ baking dish for 20-25 minutes.
– Let the casserole cool for a few minutes before serving.

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