8 ounces noodles 1 can tuna (water packed), well drained 1 1/2 cup dairy sour cream 3/4 cup milk 1 can (3 ounce size) sliced mushrooms, drained 1 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup cracker crumbs 1/4 cup Parmesan cheese 2 tablespoons butter or margarine, melted
Heat oven to 350 degrees F.
Cook noodles as directed on package; drain noodles, stir in tuna, sour cream, milk, mushrooms, salt and pepper. Place in casserole dish.
Mix cracker crumbs, cheese and butter; sprinkle over casserole. If desired, sprinkle paprika over the mixture. Bake, uncovered for 35 to 40 minutes. The family will love it.
Tuna casserole is one of those comfort food-type dishes that we just can't resist. We did make a few modifications that only made it better. First, instead of 8 ounces of noodles, we used a combination of ziti and elbow macaroni. The mixture of the two pasta sizes gave it a more interesting texture. You could do this with other combinations of pasta as well (later we thought spaghettini and elbow macaroni would have been even better). We also used fresh mushrooms (sauteed in butter) instead of canned. This recipe also easily doubles.
Jul 14, 2013
Believe it or not this is the first ever tuna casserole I've ever made. Had it as a kid but never ventured to make it myself. I wasn't sure what noodles to use. I think this must mean the wavy egg noodles but I used spaghetti broken up. I'll try the egg noodles next time but I didn't have any when I made it. Also wasn't sure what size can of tuna I just used the normal size but I might double that so it's heartier. Overall I really liked the flavor quite a bit but I think I'll tweak it more next time.