I hope you guys are ready for some comfort food because this is comfort food at its finest. Let's face it. There's nothing glamorous about tuna casserole, even if you add potato chips or peas. But I truly believe that a good tuna casserole is an ace in the hole. I've been eating this my entire life, and on a chilly day it certainly hits the spot. It's quick, easy, and great for those nights when kids have sports practice, gymnastics, or something else that means that you need a quick and filling meal. I'm actually imagining that since I don't have kids, but still. We ate it pretty frequently when I was a kid, so I'm assuming that's a reason why.
This particular tuna casserole is saucy, and I love the tang from the Miracle Whip and the spice from the garlic powder and pepper. If you don't like so much sauce, use about 12 ounces of noodles instead of 8 ounces. Most of the time that I make this I don't bake it, so it's more like a tuna casserole soup, but that's the way I like it. If you want to add peas, you can add frozen ones in right before it bakes. I've also crushed some potato chips on top before I baked it because it's a wonderful topping.
So there you go. Tuna casserole. I'm just keeping it real here on She Makes and Bakes. I promise to post something a little more exciting next.
Tuna Casserole Recipe
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8 ounces shell noodles
1/2 cup Miracle Whip
1/2 cup milk
10 3/4 ounce can cream of mushroom
1 teaspoon garlic powder
1 teaspoon pepper
5 ounce can chunk light tuna in water
Preheat the oven to 400 degrees.
Boil the noodles in salted water until cooked al dente. While the noodles are boiling, prepare the sauce. In a large bowl, combine the Miracle Whip, milk, cream of mushroom, garlic powder, pepper, and tuna. When the pasta is done, drain it, add it back to the pan, and pour the sauce on top. Stir until heated through. If you want a crispy top, bake it in a greased dish for about 15 minutes until bubbling. Let cool slightly before serving.
This particular tuna casserole is saucy, and I love the tang from the Miracle Whip and the spice from the garlic powder and pepper. If you don't like so much sauce, use about 12 ounces of noodles instead of 8 ounces. Most of the time that I make this I don't bake it, so it's more like a tuna casserole soup, but that's the way I like it. If you want to add peas, you can add frozen ones in right before it bakes. I've also crushed some potato chips on top before I baked it because it's a wonderful topping.
So there you go. Tuna casserole. I'm just keeping it real here on She Makes and Bakes. I promise to post something a little more exciting next.
Tuna Casserole Recipe
Print this recipe
8 ounces shell noodles
1/2 cup Miracle Whip
1/2 cup milk
10 3/4 ounce can cream of mushroom
1 teaspoon garlic powder
1 teaspoon pepper
5 ounce can chunk light tuna in water
Preheat the oven to 400 degrees.
Boil the noodles in salted water until cooked al dente. While the noodles are boiling, prepare the sauce. In a large bowl, combine the Miracle Whip, milk, cream of mushroom, garlic powder, pepper, and tuna. When the pasta is done, drain it, add it back to the pan, and pour the sauce on top. Stir until heated through. If you want a crispy top, bake it in a greased dish for about 15 minutes until bubbling. Let cool slightly before serving.
