Hello, I am Laura. Today, I will show you a way to prepare old school tuna noodle casserole recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Old school tuna noodle casserole Recipe

Old school tuna noodle casserole is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Old school tuna noodle casserole is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have old school tuna noodle casserole using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Old school tuna noodle casserole:

1. Make ready 1 tbsp unsalted butter or olive oil
2. Take 8 oz fresh mushrooms thinly sliced
3. Get 1 tsp dried oregano
4. Make ready 2 can cream of mushroom soup
5. Take 1/4 cup milk
6. Take 1/4 cup dry white
7. Prepare 2 can water packed chunk light tuna undrained
8. Get 1/2 tsp salt
9. Prepare 1/4 tsp black pepper
10. Make ready 8 oz wide egg noodles
11. Take 1/2 cup panko/breadcbs

Instructions to make Old school tuna noodle casserole:

1. Preheat oven to 425°F Fahrenheit, and lightly oil 8-9 inch shallow casserole. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile melt butter or olive oil in a large skillet over moderate heat. Add mushrooms and oregano increase the heat to high and brown for 1-2 minutes. Add 1 tablespoon water and cook for 1 minute longer.
3. In a large bowl stir together the undiluted soup with milk. Stir in and undrained tuna, break up large pieces with a fork. Stir in mushrooms, salt and pepper.
4. Drop noodles into boling water cook 8-10 minutes. Drain in colander and add to tuna mixture.
5. Put the mixture into the prepared casserole. Sprinkle with breadcbs on top and bake 25-30 minutes or until deep golden brown on top. Let stand 10 minutes before serving.

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