Shelf Stable Recipes: Tuna Noodle Casserole

Submitted by: Angela P
From:Columbus, OH



TUNA NOODLE CASSEROLE

Ingredients:
16 oz. package egg noodles
10 3/4 oz can cream of mushroom soup
15 oz can peas, drained
(2) 5oz. cans of tuna, drained
4oz. can sliced mushrooms
1 cup milk (3T dry milk + 1 cup water)
1/2 cup bread crumbs

Directions:
Cook egg noodles according to directions. Preheat oven to 350 degrees. In a casserole dish, mix together the cream of mushroom soup, mushrooms with liquid and the milk. Add the cooked noodles, can of drained peas and 2 cans of drained tuna. Stir slowly until thoroughly mixed together. Sprinkle the bread crumbs on top. Bake for 45 minutes.

  • Donna in Jax

    My mom made this for us as we were growing up – 5 kids to feed. The only difference between hers and this recipe is that instead of bread crumbs on top, she used crumbled potato chips. I bet those Frenches Onions you put on top of green bean casserole would be great too!

  • Jackie

    Casserole was YUMMY! Nice comfort food on a cold night. I was out of canned peas so substituted reconstituted freeze dried peas. So easy to toss these in stews or veggie soup. I cheated and substituted a mixture of grated parmesan and cheddar cheese in place of the bread crumbs.

  • Anonymous

    In mine I omit the mushrooms, use Campbell’s Chedder Cheese soup. Make Cheesy Tune Noodle Casserole.

  • Cobbsmom

    When you stated that you were looking for recipes that used “food storage only”, I was thinking you were referring to beans, whole wheat, etc., things that are kept for “long-term storage”. Now I see that you are referring to “pantry storage” – which is how I prepare many of my meals since I can meats as well as vegetables. I will be able to contribute, after all!

    • We think there is value in both kinds of shelf stable meals. We will be including ones using the “basic” ingredients as well as ones that are just regular “pantry meals”. Should make for a great variety in ways to cook with our food storage!

  • Cobbsmom

    My niece, since she was 10 years old, made a tuna casserole as follows:

    Tuna Noodle Casserole

    1 package mac and cheese (soft cheese type)
    1 can tuna, drained
    1 can peas, drained
    1 cup milk (or water)

    Heat several cups of water in pot until boiling. Add mac and cook until done. Drain. Stir in cheese package until mixed. Stir in tuna and peas and serve.

    I always have the cheap mac and cheese (powdered package) handy so I follow the directions and add the rest. Makes for a quick meal.

    • Cobbsmom

      The milk is added if you want a softer sauce – it can be left out.