A simple, easy, filling dish that satisfies the need for warmth and comfort in the winter months. Barely a recipe it comes together in moments and is made with store cupboard staples.
- can of drained tuna
- can of cream of condensed mushroom soup
- half a cup of milk
- dash of Italian seasoning
- dash of Worcestershire sauce
- pepper to taste
- egg noodles or pasta noodles cooked to serve four
- half a cup of grated cheese
Preheat oven to 350 degrees.
Simmer the noodles in salted, boiling water until they are still firm. You don’t want to overcook the noodles as they will cook more when the dish is baked before serving.
Drain the noodles reserving half a cup of the cooking water. Add the noodles and water to a 9×9 dish, stir in the condensed soup, then add the milk. Use the water and milk to blend the soup.
Add the Italian seasoning, Worcestershire sauce, and pepper. Add the drained tuna and mix well, being careful not to break up the noodles.
Top with grated cheese and bake in the preheated oven for approximately 20 to 30 minutes, or until the cheese is melted and starting to turn golden.
Serve with a green salad.
Options: Add some corn, peas, mushrooms, or any other vegetable to the casserole to suit your tastes.