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Tuna Noodle Casserole
Cal 442 Time 30min
Estimated Cost $1.46 per person
Instructions:
In a medium / large pot, (depending on how much you are cooking) add 'water to boil noodles' and bring to rolling boil over medium high heat.
In a different medium / large pot (depending), on the counter, add 'water for powdered milk', powdered milk, italian seasoning, garlic powder, salt and pepper. Stir well.
Place milk pot on stove top and turn burner to medium heat.
Open the cans of peas and tuna and drain the water from the cans into the sink.
Add the drained peas and tuna to the milk and seasoning pot. Stir.
Next add the dry onions, and dehydrated celery to the tuna milk pot. Stir well as it heats up.
Open the can(s) of cream of mushroom soup. Add soup to the tuna milk pot and stir it really well, so the soup globs break and and thicken the milk.
Let Tuna gravy simmer on medium high until warm.
Once the water for the noodles is boiling, open the package of noodles and pour the uncooked noodles into the boiling water.
Stir so noodles don't stick together and cook for 8-10 minutes. Egg noodles cook pretty quickly so keep an eye on them.
Once the noodles are cooked, pour the pot of noodles and water into a strainer in the sink to strain out all the water.
Rinse the noodles with cold water to stop the noodles from cooking and getting mushy and soggy.
Once the noodles are cooled, pour the strained noodles into the pot of tuna gravy.
Mix all the ingredients together so all the noodles are coating with a layer of delicious tuna goodness.
Serve in a bowl or plate. Salt and pepper to taste and enjoy!
These are (paid links) that help support us. As an Amazon/Walmart Associate we earn from qualifying purchases. If you click through and make a purchase, we may earn a commission at no additional cost to you.
Instructions:
In a medium / large pot, (depending on how much you are cooking) add 'water to boil noodles' and bring to rolling boil over medium high heat.
In a different medium / large pot (depending), on the counter, add 'water for powdered milk', powdered milk, italian seasoning, garlic powder, salt and pepper. Stir well.
Place milk pot on stove top and turn burner to medium heat.
Open the cans of peas and tuna and drain the water from the cans into the sink.
Add the drained peas and tuna to the milk and seasoning pot. Stir.
Next add the dry onions, and dehydrated celery to the tuna milk pot. Stir well as it heats up.
Open the can(s) of cream of mushroom soup. Add soup to the tuna milk pot and stir it really well, so the soup globs break and and thicken the milk.
Let Tuna gravy simmer on medium high until warm.
Once the water for the noodles is boiling, open the package of noodles and pour the uncooked noodles into the boiling water.
Stir so noodles don't stick together and cook for 8-10 minutes. Egg noodles cook pretty quickly so keep an eye on them.
Once the noodles are cooked, pour the pot of noodles and water into a strainer in the sink to strain out all the water.
Rinse the noodles with cold water to stop the noodles from cooking and getting mushy and soggy.
Once the noodles are cooled, pour the strained noodles into the pot of tuna gravy.
Mix all the ingredients together so all the noodles are coating with a layer of delicious tuna goodness.
Serve in a bowl or plate. Salt and pepper to taste and enjoy!
