What did the fish say when it ran into the door? 🐟🚪
… DAM.
This week’s recipe brings a touch of nostalgia—think grandma’s cozy home cooking 👵🏻. Tuna casserole isn’t just hearty and comforting, it’s also perfect for meal prep and surprisingly flavorful (even if tuna isn’t usually your thing).
We’ve had this recipe in rotation for years because yes, it’s that good. Think of it as a grown-up noodle dish that’s super simple to make (and who doesn’t love that?).
So let’s get to it…
🍽️ THE GOODS — Ingredients:
- Egg noodles
- 1 can of tuna
- Frozen peas
- 1 can cream of mushroom soup
- Milk
- Shredded cheddar cheese
- Bread crumbs
- Butter
- Dash of rosemary, basil, pepper, and paprika
🔥 THE ACTION — Instructions:
1️⃣ Prep & Mix:
Preheat oven to 375°F.
Cook the egg noodles according to the package instructions.
In a large bowl, combine the noodles, peas, tuna, soup, milk, and shredded cheddar. Stir until everything is well mixed.
2️⃣ Bake:
Spread the mixture into a buttered casserole dish (lightly sprayed with olive oil if you’d like).
Top with bread crumbs.
Bake for 15–20 minutes, until bubbling and golden on top.
For extra crispiness, broil for an additional 5 minutes.
Serving Tip:
Pair with garlic bread and steamed veggies (broccoli is our go-to!) for a cozy, complete meal.
Dairy-Free Tip:
If you’re like me and sensitive to dairy, feel free to swap the milk for soy milk and use your favorite non-dairy cheese alternative.
Let me know if you try this recipe—I’d love to hear how it turns out or if you made any fun twists!
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