i mixed this with the noodles, milk. and i made it with 1 can of cream of celery and one can of cream of mushrooms, since i’m not crazy about mushrooms. i f i ever want to surprise him make this dish and recive the biggest hug! and i topped it with cheddar and parmesan the last five min. next time, i will reduce the cooking temp to 350 and add a bit more milk. i added 2 cups of milk and mushroom soup in the pan, then added peas and corn and brought to a boil. i add 2t of parmesan cheese to the breadcrumbs and it adds some nice flavor. it tasted a bit bland when i put it in the casserole dish so i added some garlic, catsup, salt, peanuts and alfalfa. i added shredded cheddar to the mix, then topped it with more cheddar and panko bread crumbs. i also added about 1 tsp of garlic powder and a pinch of oregeno.
i did bread crumbs and cheese as a topping, and this is the best tuna casserole i’ve ever eaten. i think this recipe has a ton of possibility and customization power. i added a potato chip topping instead of the bread crumbs and then topped it with shredded colby-jack cheese after it came out of the oven. i’ve never made a tuna casserole, but my husband likes it so i decided to try this recipe with a couple of changes. i serve the peas on the side and they can be mixed in as they are wanted. i doubled it and had a can of cream of mushroom and a can of cream of celery in pantry. the topping was not enough and i think a good topping would add flavor. one other change – i make this in a large bowl and transfer to the casserole dish when ready to oook. so i used 3/4 of the velvetta cheese with the mushroom soup one and 1/4 in the other. for the topping i blended 1/2 cup crackers, 1/4 cup parmesan cheese and a little olive oil. might have to try using a can of cream of celery soup for one of the cans of cream of mushroom, and maybe some pepper to this recipe if i use it again.
it is near grocery day and i was looking for a quick and economical dish with what i had in the house. it is one of the few casseroles i have really liked, and that my family loved! it is near grocery day and i was looking for a quick and economical dish with what i had in the house. i thought it was actually easier than tuna helper and the end result was fantastic. i did sautee the onions in butter and add a little garlic before mixing it all in with the noodles. i found this recipe, and used it as a “base” if you will. i made this a vegetarian version and made with 1 can of garbonzo beans (mashed) instead of tuna. i added 2 stalks of celery (sliced) and i browned it with the onion with garlic and oil before adding it to the pot. only change i would make next time is to put the chopped onion in the boiling water with the pasta and peas to soften it a little. i also added about a cup of milk at the end as it was a bit thick. i used a 22oz package of large macaroni, added an extra can of mushroom soup and 1/4 cup half and half to make up for the extra pasta. i sauteed the onions with the peas, mixed in the cans of cream of mushroom soup and a can of milk because it was too thick without it. i also used only 1 can of soup and added i can of milk for a creamier consistency.
also, i will steam the brocolli instead of sauteeing it since it was a little too crunchy for our taste. the second time i used half the noodles, only 1 can of tuna, 1 can of mushroom soup, half the cheese, and no onion. i put this in a casserole dish and added shredded cheese on top. i made enough to feed an army, and it was all gone in one meal…with some of the boys asking for more. i added 1/2 can of milk to thin it out a bit, and i used shredded colby jack cheese instead of the american cheese because it was all i had. i did alter the recipe slightly: only used 1/2 a large white onion, used 1 cup sharp cheddar and 5 pieces of american cheese, and i did add about 1/2 cup of skim milk so it wasn’t so thick. i omit the onion and i replace processed cheese with shredded cheese of any sort. i mix it all up and throw it covered, in the oven for 30 minutes. i added a can full of milk to this too, and a whole bunch of velveeta so it got nice and melty. i also added a sprinkle of crushed crackers to the top for the last 5minutes of baking and finally got the texture it needed. however, i used some of the reviewers suggestions to make it my own. my partner and i thought it was good. i topped it off with sliced cheese and a little bit of shredded cheese. i have to double the recipie and barely have anything left!
ingredients ; 2 cups dry egg noodles ; 1 (12-oz.) can chicken of the sea chunk light tuna in water ; 1 (15-oz.) can green giant low sodium peas ; 1 campbell’s® condensed cream of mushroom soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping this easy tuna casserole is quick to prep and ready to serve to a hungry family in just 30 minutes — simple and delicious for busy weeknights!, .
ingredients. 1x 2x 3x 3 cups egg noodles 1 tablespoon butter 1 small onion diced 2 stalks celery diced ⅔ cup frozen peas defrosted 1 can ingredients ; 4 ounces wide egg noodles (slightly more than 2 cups) ; 1 (10.5 oz) can condensed cream of mushroom soup ; ½ cup milk ; 2 cans (5 tips step 1. heat the oven to 400°f. stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. season the mixture with, .
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