Midwest Tuna Casserole

This is a simple more classic version of the comfort food Mom used to make for us on Friday’s when we were kids, because it was the only form of fish we’d eat. And of course, like all of Mom’s top shelf foods, this recipe is replete with the mandatory can of cream of mushroom soup, so you know it’s good. This is however, a recipe for a small batch of casserole.

Ingredients

  • 5 oz can of Tuna – drained
  • 10.5 oz can of Cream of Mushroom soup
  • 3 oz Whole Milk
  • 6 oz Peas – defrosted
  • 1 cup Cheddar cheese – grated
  • 2 Celery stalks
  • 1 Onion – diced
  • 1 TBL Olive oil
  • 1 TBL Parsely – chopped
  • Topping
    • -.5 cup Panko – or other bread crumb mix
    • 1 TBL Butter
    • 0.5 Cup Cheddar cheese – grated
    • 1 TBL Parsley
  • Noodles
    • 3 cups Egg Noodles – basically one regular sized package
    • 2 qts Water
    • Kosher salt

Process

  1. Mise en Place: Measure and prepare your ingredients prior to starting.
  2. Boil 2 quarts of water, add Kosher salt to taste and cook noodles. Drain and let cool.
  3. Preheat oven to 425 F.
  4. Mix topping ingredients and set aside.
  5. Heat Dutch oven on Med-High add olive oil and let warm.
  6. Add onions and cook until translucent ~5 mins. Can add salt.
  7. Mix noodles, onion, and rest of casserole ingredients in Dutch oven.
  8. Smooth out top and add topping.
  9. Bake 20 mins with lid on. Can cook with lid off for a few minutes if you want the top lightly toasted.
  10. Let cool at least 10 mins before serving.
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