When I was growing up, every now and then we were given a delicious treat called Tuna Noodle Casserole. It was a marriage of all the things we loved: cheese, tuna and noodles all mixed together and baked to perfection. So when my husband came home with a large 12 ounce can of tuna from a grocery run, I knew what I would use it for. And it was just as scrumptiously comforting as I remembered and I am making again this week with a chicken substitute for the tuna. Bring back the past and enjoy it in the present!
Tuna Noodle Casserole
Yield: 6 servings
8 ounces egg noodles
1 (10.5-ounce) can condensed cream of celery soup
1/2 cup mayonnaise
1/3 cup milk
2 large shallots, peeled and diced
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 (12-ounce) can albacore tuna packed in water, drained
1/4 cup shredded sharp Cheddar cheese
1/4 cup panko
Place the noodles in a pot of boiling water and cook according to package directions. Meanwhile, preheat the oven to 375 degrees. Grease a 9×11 casserole dish and set aside.
In a mixing bowl, stir together the soup, mayonnaise, milk, shallots, salt and pepper. Fold in the tuna and cheese. Drain the noodles and add to the tuna mixture. Transfer to the prepared casserole dish and top evenly with the panko. Cook 40 minutes or just until the top starts to brown. Let rest 5 minutes before serving warm.