My BigMouth Blog | A Blog by Jason Glover

Chef Jason's Tuna Casserole - Dads That Cook

By Jason Glover

Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

TOOLS
 Sauce pan
 Casserole dish
 Spatula
 Oven
INGREDIENTS
 10.50 oz cream of mushroom soup (1 can)
 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

1

Preheat oven to 350°F.

Make the Sauce
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.

Assemble
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!

Ingredients

TOOLS
 Sauce pan
 Casserole dish
 Spatula
 Oven
INGREDIENTS
 10.50 oz cream of mushroom soup (1 can)
 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

Directions

1

Preheat oven to 350°F.

Make the Sauce
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.

Assemble
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!

Chef Jason’s Tuna Casserole

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