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!
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.
You might also like this 5 Soup Pasta.
What do you add to your tuna casserole?
- 1 (170g) 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, shredded
- 2 tbsp butter, melted
- Preheat oven to 375F. Grease a 9x13 inch baking dish and set aside.
- Stir together noodles, tuna, dip and season with salt and pepper. Spread noodle mixture in the baking dish.
- In a separate bowl, mix together Cornflake crumbs, butter and cheese. Spread evenly over noodle mixture.
- Bake for 25 minutes or until topping is browned.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 82mgSodium: 358mgCarbohydrates: 39gFiber: 2gSugar: 5gProtein: 17g