If you're looking for quick dinner ideas, then you'll love this. This is a great recipe, but I really have to be in the mood for it in order to make it. I've made it twice in the past month, but before that, it had been a while.
I don't know, I've just been in the mood for it lately. One of my inspirations for making it recently is the fact that it's a cheap semi-healthy dinner, and let's not forget the fact that it's quick.
Can't forget that. So we have ourselves a win-win situation with this tuna casserole recipe. The first time that I made this was years ago and I remember that I decided to make it because I wanted to get away from "Tuna Helper."
In between my more time consuming healthy dinners, I would find myself buying quick dinners that were unhealthy - processed foods. I still buy some things that are processed, but have gotten away from most. I don't know if I'll ever be able to give up the occasional Perdue chicken nuggets and fish sticks, etc., unless I decide to take the time to make them from scratch.
You really have to be in the mood to do that... And...but still...I believe that these things are okay in moderation. As long as you don't eat them every day, you're good, is my motto. It's the same thing with fast food. Occasionally is okay in my book, but not everyday and certainly not every meal. Unless, of course, you want a short lifespan.
But most of us would like to live as long as possible, especially when you're a parent...or grandparent. I'd like to live to become a great-grandparent one day. Okay, I'm babbling. Back to my recipe... This recipe is delicious, fast and easy. You'll love it.
Quick and Easy Tuna Casserole Recipe
Servings: This all depends upon what you view as a "serving size." In my house, there are seven of us. My older boys have larger appetites compared to my younger children. We could easily feed 8 with this recipe. So, in my house this feeds three teenagers, two who have large appetites, me, a soon-to-be 8 year old and two soon-to-be 4 year old's, plus a guest, if we had a guest. If you have a smaller family, which most people do, then you could easily reheat this for leftovers a second night. I miss the days when we had more leftovers, lol. Those days are longgg gone...
Ingredients:
- (2) 5oz cans of tuna (I use chunk light in water)
- (1) 15oz can of peas and carrots, or a small frozen bag of peas and carrots
- 1 package of extra-wide egg noodles
- a little bit of salt and pepper
- (2) 10.5oz cans of cream of mushroom soup
- 10 slices of American Cheese
- Optional: 1 small chopped and diced onion
Directions:
- Bring a large saucepan or a dutch oven pot of lightly salted water to a boil. Throw in your egg noodles and cook them for 7-10 minutes, depending on package instructions. If you have chosen to cook with frozen veggies, boil the veggies with the egg noodles. If you've chosen canned veggies, toss them in with step 3.
- When the egg noodles are finished, turn off the heat and drain them. Put them back into the large saucepan or dutch oven after you've drained them.
- Stir in your cream of mushroom soup, your tuna and your veggies on very low heat.
- Sprinkle a little bit of salt and pepper depending on preference.
- Begin adding your cheese slices two-at-a-time. I try to stir them quickly, so I can continue adding them and how do I put it...get it over with already. Kidding. So I stir until it's creamy. Once everything is nice and creamy, I turn off the stove and let it sit for a little bit.
Serve with bread and butter or a nice salad, or both. I just serve it with bread and butter. This is a great recipe if you have a night where you don't have much time to cook, you're not in the mood to cook, or you're just in the mood for tuna casserole.
Enjoy!
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