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tuna noodle casserole from The Jewish Kitchen
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Tuna Noodle Casserole

This is classic comfort food at its best and the creamy taste will remind you of your childhood. Add a salad and some fresh Challah or crusty rye for dipping, to round out the meal.
Course Brunch, Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 1 lb. wide egg noodles or spiral pasta follow package directions
  • 1 tsp. canola oil or extra virgin olive oil
  • 1 cup fresh white button or portabella mushrooms wiped clean and halved
  • 2 cans of solid white tuna in water, drained and flaked
  • 1 10.5 can cream of mushroom soup
  • 1/2+ cup Whole milk
  • 1 cup frozen peas thawed, optional

Instructions

  1. Preheat oven to 350 degrees. Butter a casserole dish. Set aside.
  2. In a small saute pan, heat oil on medium-high heat. Saute mushroom until tender, about 5 minutes. Set aside.
  3. Boil noodles in salted water and drain. Set aside in a deep bowl. Add the tuna, soup, and milk. Gently combine. If it is not creamy enough, add a little more milk.
  4. Add sauteed mushrooms and pour into casserole dish and bake uncovered for 20 minutes. Serve hot.