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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