I added frozen peas straight in to the casserole and then baked it.ĬHEESE:I used three cheeses in this recipe- mozzarella, cheddar and Parmesan cheese. If you aren’t a fan, as I know many people aren’t, just leave them out. You can also use chunky tuna for this recipe. For a healthier option try lentil or chickpea pasta in this classic tuna casserole.ĬANNED TUNA FISH:I used canned solid white albacore tuna for this casserole. You can use whatever you have in your pantry. PASTA:The pasta that I use in this recipe is macaroni which is a smaller pasta. WHAT INGREDIENTS ARE IN THIS EASY TUNA NOODLE CASSEROLE RECIPE? Some that we make a lot are this Mediterranean Tuna Couscous Stuffed Peppers, Mediterranean Tuna Patties Recipe, Tropical Tuna Stuffed Avocado, Mediterranean Tuna Pasta Salad, Mediterranean Tuna Salad or this Healthy Tuna Salad Recipe. In my family we eat a variety of tuna recipes and my kids enjoy them too! You can also easily customize this recipe to your family and what they like. This simple recipe uses pasta, canned tuna, peas, and cheese is mixed with a flavorful sauce and topped with crunch panko breadcrumbs. It is classic comfort food that is one of those nostalgic recipes and is a family favorite. Today’s Easy Tuna Noodle Casserole is the perfect easy family meal that uses ingredients you probably have on hand. I know a lot of us have been at home more than usual lately and looking for quick and easy meals to make for our families.Ī lot of stores have been out of a variety of foods and therefore a lot of us end up needing to come up with recipes using ingredients in our pantry. Your family will love this easy and quick dinner! This meal mixes canned tuna, pasta, peas, cheese and a creamy sauce topped with panko breadcrumbs. Re-warming from frozen will take 45-60 minutes or more, depending on the size of the casserole.Easy Tuna Noodle Casserole using simple ingredients you can find in your pantry. Remove the foil for a few minutes at the end of warming. To re-warm after freezing, pop frozen into a 350F oven, covered with foil until warmed though. Left-over tuna casserole will keep in the fridge for 2-3 days or can be frozen about 3 months, for best results. To make ahead, you can assemble the casserole, cover and refrigerate, then bake later in the day. As soon as the sauce is bubbling around the edges, it’s done.
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