1 12 Ounce bag of wide egg noddles
1 4 Ounce can of precut mushrooms
2 5 Ounce cans of tuna
2 10 Ounce cans of cream of mushroom soup (garlic flavored is very good)
3/4 Cup frozen peas
1/4 Cup minced onion
1/4 Cup minced celery
2 Pieces of dark-toasted bread (you can also use a cup of store-bought fine-textured bread crumbs)
3 Tablespoons butter
1/2 Teaspoon black pepper
(Optional spices include 1/2 teaspoon of garlic powder and onion powder. Also taste great with red pepper flakes added at the table.)
Preheat oven at 400 degrees with the rack in the middle to bake the casserole.
Start heating up the water for the egg noodles according to the directions on the package. Make the noodles al dente by cooking them for the shortest amount of time listed on the package.
Let the toast cool down after toasting. It’s easier to work with when it’s drier. Use a knife, grater or food processor to create finely-textured bread crumbs. Put them in a bowl and set them aside.
Start boiling the egg noddles.
Put cream of mushroom soup in a large mixing bowl. Drain tuna and mushrooms and put them in the bowl. Mince the celery and onion and add them to the bowl with the peas. Stir everything to a nice and even consistency.
Preheat a frying pan over medium heat. Melt the butter in it. Pour in the bread crumbs, add the black pepper and stir until well mixed.
Drain noodles and stir into tuna mix. Spray non-stick spray on your glass baking dish or pan. You can also coat them with butter. Transfer the casserole ingredients into the glass baking dish or bowl. You can also use a 9×9 metal pan, but the casserole may come out drier.
Spread breadcrumb and butter mix evenly over the top of the casserole. Put it in the oven and bake it for 20-30 minutes until it’s fully heated. (Remove it from the oven if the breadcrumbs start to burn.)
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