CANNED FOOD FAVORITE: this amazing creamy and crunchy tuna noodle casserole does not disappoint

Grownup Gripe: I’m running out of ideas AND food but luckily this classic crowd fav never disappoints.

If you’ve cooked more in the last month than you have in the last year (or decade), check this out.

Not only do you have these ingredients or similar ones on hand but the leftovers taste even better.

If you or someone in the fam hates tuna, swap out tuna for (canned) chicken to appease them all.

Your family can live on this for a few days so the cook gets a break away from the oven and stove.


One cup of Panko

1/4 cup of Parmesan cheese

Two tablespoons of butter, melted

Half bag of peas

Small red onion

2 stalks of celery

3 5 oz cans of tuna

3/4 cup of mayonnaise

2/3 cup of milk

1T garlic

One 12 ounce bag of white egg noodles


Heat a pot of water to boiling. Cook egg noodles. Let cool in the sink while cooking other items.

In a small bowl melt butter in the microwave 1-2 minutes; keep covered to keep microwave clean.

Add Panko and Parmesan to melted butter bowl, mix til breadcrumb mixture is thoroughly coated.

In large mixing bowl, add peas, red onion, celery and tuna. add mayo, garlic and milk. Mix well.

Add creamy mixture to casserole dish then sprinkle breadcrumb mixture evenly on top.

Bake at 375 for 25 to 30 minutes on middle rack until breadcrumbs are golden brown. Enjoy!

Click here if you’d like to see more great recipes.

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From Corporate America to real housewife I’m finally putting my English Major to work as a realit blogger.

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