HUNGRY MAN TUNA NOODLE CASSEROLE
A satisfying selection for busy days that don’t leave much time for meal prep. Whip up in 20 minutes plus cook time or assemble ahead and pop in the oven just before meal time.
- Makes one 13”x9” casserole dish OR two 2-quart casserole dishes.
- Feeds 8 hungry people. Young families with wee-small children will likely have leftovers for lunch the next day.
This is a personal recipe I make a couple times per year for my husband and our three sons. It’s hearty and rich enough to feed an average-size family on it’s own, but if you’re feeding a larger family or group add a side salad and bread or rolls and you’ll have plenty of food for everyone. It also travels well for potluck meals.
16oz. noodles, cooked and drained *20 c. dry noodles
5 cans (5.0 oz) tuna (drained)
1 bag (16 oz.) frozen peas
2 c. sour cream
1 can (10 3/4 oz.) Campbell’s Condensed Cream of Celery Soup
1-1/2 c. milk
2-1/2 tsp. salt
1/2 tsp. pepper
garlic powder, to taste
5 tbsp. melted butter
1-1/2 c. grated cheese
1-1/2 c. panko (or bread crumbs)
- Remove peas from freezer and let thaw at room temperature while prepping casserole.
- Cook and drain noodles.
While noodles are cooking…
- Prep casserole dish with butter or non-stick spray.
- Melt butter for topping. Measure out grated cheese and panko. Using a fork, blend butter, cheese, and panko. Set aside.
- In a separate bowl, blend together sour cream, soup, milk, salt, pepper, and garlic powder.
After draining noodles…
- Pour noodles back into their pot and mix in drained tuna and peas. Peas do not need to be completely thawed.
- Pour sour cream mixture over noodle mixture in pot and mix well.
- Place in prepared casserole dish and sprinkle with topping.
- Bake uncovered at 350 degrees for 35 to 40 minutes until golden brown and bubbly.
If casserole was assembled ahead of time and refrigerated, either let stand at room temperature for 20 minutes prior to baking or add approximately 10 minutes to total cook time.