Casseroles

Tuna Noodle Casserole

My reaction to tuna casserole used to be one of indifference. I didn’t hate it and would eat it, but it wasn’t something that I ever craved. I remember my mom making Tuna Helper when I was a kid. I never cared for it though and as an adult didn’t buy it to make for my family. My outlook on tuna casserole changed after trying this recipe a few years ago. A friend of mine suggested I use chip dip as the sauce. It worked out beautifully! Since then, this is how I’ve been making my tuna casserole. No box mixes here!

Tuna Noodle Casserole - creamy noodles topped with a crunchy cheesy topping. Chip dip is the secret ingredient!

When you are mixing up the tuna noodle mixture, it will look like you have a lot of dip in there. You do, BUT it will soak into the noodles during cooking. I’ve tried it with one tub of dip and found it wasn’t enough. The topping is my fave, cornflake crumbs! I buy them in a box already crushed. You could also crush Cornflakes yourself or use breadcrumbs instead.

Tuna Noodle Casserole - creamy noodles topped with a crunchy cheesy topping. Chip dip is the secret ingredient!

Tuna Noodle Casserole

Ingredients:

  • 1 can tuna, drained
  • 4 cups pasta noodles, cooked
  • 2 250g tub your favourite sour cream based dip
  • salt and pepper
  • 3/4 cup Cornflake crumbs
  • 1/2 cup Swiss cheese
  • 2 tbsp butter, melted

Directions:

  1. Preheat oven to 375F. Grease a 9 inch baking dish and set aside.
  2. Stir together noodles, tuna, dip and season with salt and pepper. Spread noodle mixture in the baking dish.
  3. In a separate bowl, mix together Cornflake crumbs, butter and cheese. Spread evenly over noodle mixture.
  4. Bake for 25 to 30 minutes or until topping is browned.

 

What do you add to your tuna casserole?

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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