One Pot Tuna Casserole Recipe

I prepared this dish for dinner tonight and my partner, who loves casseroles, absolutely loved it. Despite the adjustments I made to the recipe, I would rate it 3 stars. I cooked 16 oz. of egg noodles in unsalted water and added 16 oz. of mixed frozen vegetables during the last 7 minutes of cooking without thawing them first. After draining the veggies and noodles, I mixed in a can of mushroom soup, a can of cheddar cheese soup, and half a cup of sour cream instead of milk. I omitted salt since the condensed soups already have enough. To enhance the flavor, I added garlic powder, onion powder, and freshly ground pepper. I also incorporated half a cup of hot shredded cheddar cheese with extra pepper flakes for a kick. To maintain chunky texture, I gently folded in 3 cans of tuna. The mixture was then transferred to a casserole dish, topped with cracker crumbs, and drizzled with melted butter. I baked it in a 375-degree oven until it was bubbly and golden brown, giving me time to set the table and prepare a salad. This dish has earned a spot on our favorite weeknight meals list!

I enhanced the dish by incorporating chopped onion and 2 tablespoons of onion soup mix, then baking in the oven for the final 10 minutes with a generous topping of cheese and fried onions. The result was absolutely delicious!

Here is the rewritten review: I followed the recipe but decided to mix the butter with the noodles first, then added the cream of mushroom soup, milk, cheese, and canned peas (since I didn't have frozen ones), and finally the two cans of tuna. The result was absolutely delicious! Thank you for sharing the recipe.