A 1950s Classic Casserole Dish

What You'll Need

• 3 cups wide egg noodles
• 1 tablespoon Pam's Prep All Purpose Seasoning
• 1 small yellow onion, diced
• 2 tablespoons kosher salt
• 2 stalks celery, diced
• 1 medium carrot, diced
• 2/3 cups green peas
• 2 cans tuna, drained
• 10 ounce can cream of mushroom soup
• 1/3 cup milk
• 1 cup cheddar cheese, shredded and divided
• 1/2 cup parmesan cheese, shredded
• 1/2 cup mozzarella cheese shredded
• 2 tablespoons dried parsley, divided
• 1/2 cup panko bread crumbs
• 4 tablespoons unsalted butter, melt only 2 tablespoons
  
• 8 x 8 baking dish

How to Make It

1. Prepare the pasta & vegetables:

• In a large pot bring 6-8 cups of water to a rolling boil, add the salt and pasta. Cook according to package directions.
• While the pasta is cooking in a large skillet melt 2 tablespoons butter.  Add the celery, onion and carrots. Sauté until just tender. 

2. Make the topping:

• In a large bowl combine breadcrumbs, 1/2 cup cheddar cheese, parsley and melted butter.  Mix well to combine and set aside   

3. Make the Casserole:

• Preheat oven to 425 degrees Fahrenheit 
• In a large mixing bowl combine the tuna, sautéed vegetables, mushroom soup, milk, the remainder of cheese, green peas, Pam’s Prep All Purpose Seasoning. Mix to combine well
• Add in the cooked noodles and stir to combine. 
  
• Pour in to a baking dish that has been lightly oiled,
• Spread the prepared topping on top and even it out to all corners.
• Bake in a preheated 425 degree Fahrenheit oven for 20-25 minutes or until the top is golden brown and slightly bubbly. 

3. Finish & Serve:

• All the casserole to cool for 10-15 minutes to ensure all the ingredients settled and the casserole has set. ENJOY!

Final Touch

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