Classic Tuna Noodle Casserole Tuesday, November 7, 2017 CW20


8 ounces dried egg noodles
1 tablespoon salt (for salting the noodle water)
3 cups frozen peas
4 cups corn flakes
½ - 1 stick melted butter
3 five-ounce cans tuna
2 cans condensed cream of mushroom soup
½ teaspoon garlic powder (or to taste)
½ teaspoon onion powder (or to taste)
1 cup milk
salt and pepper to taste


Preheat oven to 375 deg. Put large pot of water (at least 4 quarts) on to boil. When it begins to boil, add a tablespoon of salt and the dried egg noodles. Cook according to package directions (usually 6 - 8 minutes). Two minutes before the pasta is ready, add the frozen peas to the pot so they’ll cook with the pasta. Drain noodles and peas in a colander or strainer when cooked. While the pasta is cooking, melt the butter in the microwave. Pour the corn flakes into a bowl and crush until they’re breadcrumb size. Add melted butter and stir well to combine. Open and drain tuna and add to a bowl. Add cream of mushroom soup, garlic and onion powder, and milk. Stir to combine. Taste, and add salt and pepper to your preference. Add noodles and peas to the tuna and soup mixture. Stir well. Pour into a 9x13 inch casserole dish that’s been greased with butter or cooking spray. Cover with the corn flakes and butter mixture. Bake until the topping is well browned and the tuna mixture is hot and bubbly — about 20 to 30 minutes. Serve hot.