Simple and filling, tuna noodle casserole has been a mainstay throughout my childhood. With very few ingredients, it is a great fall-back weeknight dinner for when I don’t feel like cooking something extravagant. And it also is a great dorm food, believe it or not. I used to make a super-poor version as an undergrad student all the time! You can use a microwave and a pack of Ramen noodles to make delicious tuna noodle casserole. Just heat the noodles in the microwave for 5 minutes, let cool a bit and drain. Add a can of drained tuna and a can of cream of mushroom, mix it up and enjoy! If you get the soup on sale it can cost less than a dollar. This is the grown-up version, bulked up with extra veggies and baked to a crispy finish!
1/2 pack egg noodles
2 cans tuna, drained
1 can cream of mushroom soup
1 celery rib, diced
1/2 cup milk
1/2 cup peas & carrots
1/2 cup breadcrumbs
Step 1: Open & drain the tuna, mix it in a bowl with the cream of mushroom soup.
Step 2: Boil the noodles for ~8 minutes. Add the diced celery in the last 5 minutes of cooking. Drain the noodles and celery.
Step 3: Mix the noodles into the tuna mush, and add the peas & carrots.
Step 4: Spray an 8×8 casserole dish and pour the mixture into it. Add the 1/2 cup milk and let it sink in.
Step 5: Sprinkle the breadcrumbs and garlic salt on top.
Step 6: Bake at 350 for 25-30 minutes, or until bubbly and golden brown on top.
Makes roughly 4 1 1/2 cup servings. Warm and homey, this is a great easy dinner. You can add whatever veggies you feel like, or dried onion and other spices.