Tuna Casserole. This Tuna Broccoli Roll Up Casserole is a great alternative to the common tuna casserole. It's colorful and the flavors blend together to make a yummy complete meal. It's one of my husbands favorite recipes.

I reconfigured the recipe to include more vegetables and the result was delicious. Tuna casserole is a family favorite, and great for serving large groups. In this tuna casserole recipe from Martha Stewart, we cut the sauce with chicken broth, but there's still enough milk to make this tuna casserole feel indulgent. You can cook Tuna Casserole using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tuna Casserole

Prepare of Egg Noodles, cooked.
You need of -5oz tuna in water.
It's of Cream of Chicken.
You need of canned peas.
It's of cheddar cheese.
You need of Potato chips.
It's of onion powder.
It's of Salt & Pepper.

Cook egg noodles to al dente in boiling salted water; drain well. Tuna casseroles are easy on the budget and always comforting. Feel free to change things up with different pasta shapes, a combination of cheeses, or alternative toppings. I also topped the casserole with a delicious crunchy topping made with Panko bread crumbs, Parmesan cheese, smoked paprika (<- quickly becoming my favorite pantry staple), fresh parsley, and, of course, a little butter for flavor and browning.

Tuna Casserole step by step

Boil water and cook egg noodles as directed. Preheat oven to 425°..
In a bowl combine drained tuna, cream of chicken soup, cheese (saving 1/2 cup), peas, and seasonings..
Drain noodles and add to mixture. Mix and pour into a greased casserole dish..
Sprinkle crushed potato chips and remaining cheese on top..
Bake for 15-20 minutes..

In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. Tuna Casserole is right up there with meatloaf and scalloped potatoes when it comes to comfort food. It's been a family favorite for generations! Flaky tuna is tossed with egg noodles, peas, celery, and mushroom soup.