Bless Her Heart

As I’ve shared my top comfort foods, I am sure that there have been some foods that I have talked about that you personally don’t consider to be “comfort foods.”

For me, this is true about tuna-noodle casserole

The only reason that I even add tuna-noodle casserole here is because my husband considers it to be one of his all-time favorites.

Give me pulled pork sandwiches any day. (he doesn’t like them, interestingly enough)…

You would think that the egg noodles, green peas and flake tuna all smothered in a creamy, cheesy sauce would make its way into the heart of any Southerner.

But tuna-noodle casserole and I have not become close friends.

Even so, this following recipe for tuna-noodle casserole gives you a quick and easy dinner that can help you save enough grocery money to buy other foods that you consider to be “comfort foods”…such as steak and baked potatoes.

• 16oz uncooked egg noodles
• 2 (10.5 ounce) cans Campbell’s Condensed Cream of Mushroom Soup
• 20oz tuna, drained
• 16oz canned English peas
• 2 ½C whole milk at room temperature
• 5Tbsp butter at room temp 
• 1C finely shredded cheddar cheese, at room temperature

Cook the Noodles: Add 8C water to Dutch oven. Place over medium-high heat. Bring water to a boil. Add 1Tbsp salt and the egg noodles. Boil noodles for shortest amount of time indicated on the package. Once they’ve finished boiling, drain into a colander.

Assemble the Dish: Preheat oven to 350°. Transfer cooked noodles to casserole dish. Stir the condensed soup, tuna, peas and milk together. Add this over the cooked noodles. Stir.

Bake: Bake the noodle mixture for 15min.

Make the topping: Sprinkle cheese over the casserole. Melt 1Tbsp butter in the microwave. Add 2Tbsp breadcrumbs and a large pinch of salt. Sprinkle this over the cheese.

Finish baking: Bake five minutes, until cheese layer is melted and bubbly.

To Store: Refrigerate leftovers for up to four days or in the freezer for up to three months. Reheat thoroughly in the oven or in the microwave.