Yes You Can: Make a Luscious Tuna Noodle Casserole

Tuna Noodle Casserole

Luscious Tuna Noodle Casserole, a Gould family recipe!

The cold and rain have returned to Portland, which means it’s soup and casserole weather, yay! I love a good casserole–they’re typically easy to make and feed a crowd. And oh I love to pull out the Campbell’s Cream of soups. They just feel cozy. This tuna noodle casserole comes from my friend Tiffany Gould, who graciously shared her family recipe with us, and it is fantastic: rich, creamy, and satisfying. It’s also huge.

Plus, like any good casserole, it’s flexible, allowing for the addition of whatever’s in your fridge. For instance, I made the casserole pictured above with egg noodles (instead of extra-large macaroni), ricotta (instead of sour cream), and thyme (in place of parsley), and it still retained its ineffably delicious character. Make it tonight!

Tuna Noodle Casserole

Serves 12

You Need:
2 cans white albacore tuna, drained
12 oz. extra-large macaroni, cooked and drained (if you use egg noodles, use 1 lb)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
Pepper (to taste)
Parsley (to taste)
Milk
3 cups grated cheddar cheese
Breadcrumbs

Preheat oven to 350 degrees. Cook noodles in large pot according to directions on package and grate cheese. When noodles are done, drain and set aside. Combine tuna (you may need to chunk it up a bit), cream of chicken soup, and cream of mushroom soup in the pot used to boil noodles. Then add sour cream, pepper and parsley to taste; the measurements above are just an estimate, not exact.

Next, stir in the noodles and 2/3 of the grated cheese. Add milk until the mixture stirs easily; keep in mind the casserole will lose moisture as it cooks. Pour into a 9″ x 13″ pan, cover with the remainder of the grated cheese, and sprinkle breadcrumbs on the top.

Cover pan with foil and place in oven. Cook at 350 degrees for 15 minutes, and then check to see if the cheese has melted and the casserole is bubbling. If so, remove foil and cook for about another 15 minutes, until cheese on top has golden brown spots.

Variations: Add in leftovers from the refrigerator that need to be used in place of the milk, sour cream or cheese (cream cheese, buttermilk, cream, alfredo sauce, cottage cheese, ranch dressing). Parmesan cheese sprinkled on top with the bread crumbs tastes great, too.

Big thanks to Tiffany Gould and her family for bringing this recipe into our lives! Do you have a go-to casserole recipe? Post it below!

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