Tuna Noodle Casserole

NYC is a fantastic place for food (unless you’re looking for southern comfort food apparently). I almost never get bored and I get bored a lot, so hallelujah for all the stellar food options. I love the dumplings in Chinatown. I’m extremely in love with dollar pizza (and more than dollar pizza!). And the burger scene here is outrageous in the best way possible. I never even knew I was that into burgers. Sometimes I just get sad (or my wallet gets sad), and I start craving the classics my mom used to make. One of my favorites is her tuna noodle casserole, for almost no reason besides that it’s easy and delicious. On the rare occasion I do get homesick, I’m immediately in the kitchen making tuna noodle casserole and figuring out which movie I want to watch. Oh, and which cookies I want. Cookies never hurt. Sorry I’m not sorry, summer body.

I modified the recipe below, but feel free to add/subtract things. To be honest, I’m kind of a lazy cook, so I usually start with a recipe and end up going rogue. I would probably also dice and sauté some onions and throw them in there. The great thing about comfort food is that you can make it however you like it. Really, you can do that with all food, but some recipes are easier than others.

This recipe calls for egg noodles but you can also use normal rigatoni noodles, bowtie, penne, or whatever you want really, like those cool dinosaur-shaped noodles. One time I made it with quinoa, which wasn’t quite as good, but I was trying to be ~healthy~ (also I just really like quinoa). If you’re eating comfort food, don’t sacrifice comfort for the healthy option. Throw some more veggies in (chopped spinach, more peas, some zucchini), squeeze in an extra workout, or just give less of a fuck for the rest of the day. BUT if you do find a way to make this with quinoa and not have it suck, please holler at your girl. OR If you’re craving something “fried” but are trying to get on your summer body game, check out these zucchini potables.

Anyway, if you’re cool with the cals, carbs, and deliciousness that comes with REAL FUCKING NOODLES and cream of mushroom soup, please proceed.


Tuna Noodle Casserole

1 can Cream of Mushroom Soup
1/2 cup milk
1 cup frozen green peas
2 cans (about 5 ounces each) tuna in water, drained
4 ounces (about 2 cups) medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
Heat the oven to 400°F and spray a casserole dish with some non-stick spray. It probably won’t help a ton, but it can’t hurt.

Cook the noodles. If you don’t know how to make pasta by now…lord help me. Just follow the directions on the package.

Put the soup, milk, peas, tuna, and noodles together in the casserole dish and stir. Bake for 20 minutes or until hot and bubbling.

Stir the bread crumbs and butter in a small bowl and set aside until the casserole is done.

Carefully remove the dish from the oven. This sounds like a no-brainer but I’ve definitely burned myself while wearing a huge oven mitt. Shit happens, so be extra careful.

Sprinkle with the buttered bread crumbs on top and bake for 5 minutes, or until the crumbs are golden brown.

Serve in a bowl or a plate and settle in and do whatever you do with your bad self when you’re in that mood.

Post by Lian Weinstein. Recipe modified from campbellskitchen.com