Tuna casserole tastes light, but it is delicious and filling. The texture is amazing with soft, tender egg noodles and firm, flakey, canned tuna. Tuna casserole paired with a delicious, fresh, garden, spring salad makes for a delicious meal.
While certain foods are served at certain times of the year, including maple glazed ham on Easter Sunday, baby back ribs on the 4th of July, and oven roasted turkey on Thanksgiving, tuna casserole is the kind of dish that is enjoyed all year round even on certain holidays.
Truth be told, I can eat tuna casserole every day of the week and never tire to it. It’s just that good and doesn’t take much time to prepare.
This delicious stove top recipe is quick and easy to make, but it tastes like it took hours in the kitchen. Its distinct flavor is in the smoke, the smoked sea salt mixed with a little cayenne pepper and sliced red peppers give this dish an extra burst of flavor that will make your discriminating taste buds smile.
Tuna casserole has been a family staple for decades and continues to be. If you can’t get enough of tuna casserole, check out these sixty recipes. The ultimate tuna casserole melt recipe is a hit, too.
This recipe made with Campbell’s cream of mushroom soup, Chicken of the Sea tuna and Kraft shredded triple cheddar cheese blend is definitely one of the best recipes by far.
Check out the video to see how we make our mouth-watering tuna casserole.
2 10.5 OUNCE CANS CAMPBELLS CREAM OF MUSHROOM SOUP
3 5 OUNCE CANS CHICKEN OF THE SEA CHUNK LIGHT TUNA IN WATER
1 12 OUNCE BAG OF EGG NOODLES
1 CUP KRAFT FINE SHREDDED TRIPLE CHEDDAR CHEESE BLEND
1 CUP DICED RED BELL PEPPER
1/2 CUP DICED YELLOW ONION
1/3 CUP FRESH DICED GARLIC
1/4 CUP EXTRA VIRGIN OLIVE OIL
1 TEASPOON SMOKED SEA SALT
1/4 TEASPOON CAYENNE PEPPER
BOIL EGG NOODLES ACCORDING TO PACKAGE INSTRUCTIONS
ADD OLIVE OIL TO SKILLET, SAUTE ONIONS, RED PEPPER AND GARLIC
ADD CREAM OF MUSHROOM SOUP, CANNED TUNA TO EGG NOODLES
ADD SAUTEED ONIONS, RED PEPPERS AND GARLIC
SPRINKLE WITH SHREDDED CHEDDAR CHEESE BLEND