Best Tuna Noodle Casserole

This was an easy delicious old family favorite. I did add celery and used potato chips instead of breadcrumbs.

A loved it.

This recipe is so much better than any other recipe than what we had as children. The fresh mushroom, fresh parsley are the key ingredients improvements in this recipe. Also, the panko is a much better alternative than the chips we used in the 80’s!
Enjoy!

This was a great base recipe for me since I’m kinda new to cooking real food. My mom used to make it this way when I was a kid. Yummmmmy. I swapped the scratch soup and used 1 can of cream of celery and left out mushrooms altogether. I added a 1/4 cup of sour cream, only 3/4 cup of milk and a tsp or 2 of spices, fresh ground black pepper, fennel seed and tarragon. I didn’t sauté the onions and with that, they add a perfect crunch to the casserole. The Lemon And the Dijon Mustard are such a fantastic match!!! My lemon was a perfect organic Meyer Lemon so I also used about 2 tsp of the zest. So………….Fragrant.

Instead of a 9x13 pan I used 3 x 3 1/4 cup Ello Baking storage containers so they could go oven to fridge or freezer and back in the oven or microwave.
I Cooked covered for 20 minutes on 325.
I raised the oven temp to 450 for 20 more minutes and uncovered, brushed a beaten egg on top for maximum crispiness.

I under cooked 2 of the 3 pans and immediately put them in the freezer. To unfreeze defrost on counter for 3 hrs. Preheat oven to 325 bake for 15 mins covered
Then raise temp to 450 for 5-10 or till brown & crisped.

Delicious, I added the little red chilli's to it because I like spicy tuna and it was awesome