Last year my roommate introduced me to something that I had (surprisingly) never had before. Tuna casserole. Since then I’ve been hooked. But we have to give a big shout out to her boyfriend’s mom for this awesome recipe. Thanks Letizia!!
What you’ll need:
- 1 large pyrex dish
- 1 bag of egg noodles
- 4 cans of tuna
- 3 cans of Campbell’s cream of mushroom soup
- 2 eggs
- 3/4 stick of butter
- Kellogg’s corn flakes
- Salt and pepper
Preheat oven to 350 degrees.
First thing you’ll want to do is boil the egg noodles. They need to be under al dente so I recommend cooking them about 3 minutes under what the package recommends. If they really still seem hard then keep checking them every 30 seconds. Right when they are done pour them in to a colander and rinse with cold water. You want to stop them from cooking and also keep them cool so they don’t cook everything else.
While that’s cooling, mix tuna, cream of mushroom, and eggs in a large bowl. Next mix in noodles and salt and pepper. Use one third of the butter to coat the dish. Aka use your hands and rub that butter all over it! Add the mixture to the pyrex and top with corn flakes. I just crushed them in my hands as I took it out of the box. Remember the rest of the butter that you have? Well melt that and pour it on top of everything and you’re ready to go. Stick it in the oven for 45 minutes.
Once it’s done let it sit for about 10 minutes. We serve it with parmesan and chili flakes on the side for everyone to add as they desire. I hope you enjoy this comfort food as much as I do!
To reheat (because you will have left overs) put a slice on a plate, cover with a napkin, and microwave for 1 and a half minutes!