Creamy Quick Tuna Casserole

Prep Time: 10 minutes

• Cook Time: 20-25 minutes

• Yields: 4 servings

This comforting and easy casserole combines pantry staples like tuna, egg noodles, and shelf-stable milk for a hearty, no-fuss dinner.

Ingredients:

• 5 oz Egg Noodles

• 1 can (5 oz) Tuna in water, drained

• 1 can (10.5 oz) Cream of Mushroom Soup

• ½ cup Shelf-Stable or Reconstituted Powdered Milk

• 1 can Mixed Vegetables or Corn (drained)

• Salt & Pepper to taste

• Optional Topping:

  • ¼ cup Crushed crackers or breadcrumbs

Equipment:

• Large pot for noodles

• Large mixing bowl

• Baking dish (approx. 8x8 or 9x9 inch)

Instructions:

1. Cook Noodles: Bring a pot of water to a boil. Add the egg noodles and cook according to package directions until tender. Drain well.

2. Mix Casserole: In a large bowl, combine the drained tuna, Cream of Mushroom Soup, milk, and drained mixed vegetables (or corn). Stir well until thoroughly combined.

3. Combine & Transfer: Add the cooked and drained egg noodles to the mixture in the bowl. Stir everything together until the noodles are evenly coated. Pour the entire mixture into a lightly greased baking dish.

4. Add Topping (Optional): If desired, sprinkle the crushed crackers or breadcrumbs evenly over the top of the casserole.

5. Bake: Place the baking dish in a preheated oven at 350°F (175°C). Bake for about 20-25 minutes, or until the casserole is hot and bubbly around the edges and the topping (if used) is golden brown.