As proven time and again with classics like Meatloaf, the old standards are still worth returning to.

I don’t know about you, but one of the staples of my child-hood dinners, at least in the capacity of what my dad could make us when we had weekends with him, was a Tuna and Noodles Casserole. Or as we playfully called it, “Nuna and Toodles”.

tuna and noodles caserole 1

It was of course a pretty different dish than what I made with supplies on hand, but I was still able to evoke the memory of dinner with daddy and that taste of home.

tuna and noodles caserole 2

Nuna and Toodles Casserole
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 8 ounces egg noodles, boiled per packaging direction
  • 2 cans tuna
  • 1 medium onion, diced, lightly sauteed
  • 2 cups broccoli, chopped, cook (recommend frozen)
  • 8 ounce can cream of mushroom soup
  • ½ cup milk
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoons cayenne powder
  • 3 tablespoons melted butter
  • ¾ cup breadcrumbs
  • ½ cup cheddar cheese, shredded (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl combine melted butter and breadcrumbs with a fork.
  3. In the pot you cooked the noodles in, a large bowl, or even in your baking dish, combine all the remaining ingredients until fully mixed.
  4. Spread evenly into a large glass baking dish and place in oven for 20 minutes.
  5. Remove and spread the breadcrumb crumble evenly on top and return to the oven for another 5-10 minutes until golden on top.
  6. Serve warm and enjoy!

 

 

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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