Tuna Noodle Casserole

This is a very easy and quick tuna noodle dinner casserole that can be made with basic pantry ingredients.

James Speed Hensinger


(Serves four)

2 7oz    cans water packed tuna (drained)
2 4oz    cans of chopped Hatch mild green chilis
1 10.5oz  can cream of mushroom soup
1/2 cup   milk
1 1/2     cups frozen green peas and carrots
4-6oz    egg noodles (any width) cooked and drained

1 Tbs    melted butter
3 Tbs     panko (Japanese bread crumbs)
2 Tbs    Asian fried onion bits

Alternate topping:  Use 1 cup of crushed potato or tortilla chips.


1.  Pre-heat oven to 400 degrees.
2.  Start noodles cooking.
3.  Spray 1 1/2 - 2 quart casserole with cooking oil (no lid)
4.  Add first group of ingredients to casserole & stir with spoon.
5.  Drain noodles and gently blend into casserole mixture.

6.  Bake for 20 minutes, or until bubbly.
7.  Mix topping ingredients in a small bowl
8.  Sprinkle over top of casserole.

9.  Bake 5 minutes or until topping browns slightly.