Tuna Noodle Casserole

Tips If preparing using Unsalted Cream of Mushroom you can add salt to taste. Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you. For Sriracha Tuna Noodle Casserole, stir 1 tablespoon sriracha into the tuna mixture before baking. Substitute 1 cup coarsely crushed potato chips for the bread crumb and butter mixture. For Chicken Noodle Casserole, substitute 2 cups cubed cooked chicken for the tuna. You can also use rotisserie chicken, to save time. For a crunchy, flavorful onion topping, substitute 1 can (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups), crushed, for the bread crumb and butter mixture. To make more for a crowd, just double the recipe! Use 2 cans soup, 1 cup milk, 1/4 cup pimiento, two 12-ounce cans tuna, 6 ounces (about 4 cups) egg noodles, 2 tablespoons bread crumbs and 1 tablespoon butter. Bake in a 2-quart casserole for 30 minutes or until hot, then for another 5 to brown the bread crumb mixture. See more Step 1 Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole, mixing well to ensure even heating. Season the mixture with salt and pepper. Stir the bread crumbs and butter in a small bowl. Step 2 Bake the tuna mixture for 20 minutes or until hot and bubbling slightly at the edges. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Step 3 Bake for 5 minutes or until the bread crumb mixture is golden brown.

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