Barefoot Contessa Tuna Casserole
The Barefoot Contessa Tuna Casserole Recipe brings comfort food to your dinner table with elegant simplicity.
Equipment
- Large baking dish (9x13 inch)
- Large pot for boiling pasta
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Can opener
- Colander for draining
Ingredients
- 12 oz egg noodles
- 2 cans 5 oz each tuna in water
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 can cream of mushroom soup
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Cook egg noodles according to package directions.
- Drain noodles and set aside.
- Drain tuna and flake into pieces.
- Mix soup, milk, and garlic powder together.
- Combine noodles, tuna, and peas in dish.
- Pour soup mixture over noodle mixture.
- Top with cheese and breadcrumbs evenly.
- Dot with butter pieces on top.
- Bake for 25-30 minutes until bubbly
Notes
- Use high-quality tuna for better flavor and texture
- Don't overcook the noodles as they continue cooking in oven
- Add frozen peas directly without thawing to prevent mushiness
- Mix gently to avoid breaking up tuna pieces
- Let casserole rest 5 minutes before serving for easier cutting