CHEF JASON'S TUNA CASSEROLE

Tuna Casserole recipe the way my mom made it! I grew up on this dish and learned how to make it when I was 7 years old... My mom worked all day, so I would surprise the family by making this dish! It's a bit on the trashy side, but soooo damn tasty! YOU'LL LOVE IT!!!

INGREDIENTS:

1 (10.5 oz can) cream of mushroom soup
1 ½ cups milk
12 oz albacore tuna (1 large can)
2 zucchini, sliced
2 carrots, peeled and sliced
1 tbsp dried minced onions
1 tbsp Italian seasoning
1 tsp Worcestershire sauce
½ tsp salt
½ tsp pepper
½ cup plain bread crumbs
12 oz egg noodles (1 package), cooked and drained
16 oz shredded cheddar cheese

Tools 
Saucepan
Casserole dish
Spatula
Cutting board 
Knife

DIRECTIONS:

1. Preheat oven to 350°F.
2. Combine the cream of mushroom soup, milk, tuna, sliced zucchini, and sliced carrots in a large saucepan.
3. Season with the dried minced onion, Italian seasoning, worcestershire, salt, and pepper.
4. Transfer the saucepan to the stovetop and cook over medium-high heat for about 5 minutes.
5. Place a handful of the cooked noodles in the bottom of your baking dish.
6. Top with several large spoonfuls of the veggie-tuna mixture.
7. Cover with a layer of shredded cheddar.
8. Repeat with another layer of noodles, veggie-tuna, and cheese.
9. Sprinkle the breadcrumbs over the top and transfer to the oven.
10. Bake for 40 minutes. Then turn on the broiler and broil for about 2 minutes, watching closely so you don't burn it.
11. Let stand for about 15 minutes before serving.
12. Dig in and enjoy!