This is a very basic tuna casserole recipe.
- Carbohydrate 44.376888125 g
- Cholesterol 55.0725 mg
- Fat 7.22068375 g
- Fiber 3.98553123033047 g
- Protein 26.288326875 g
- Saturated Fat 1.77295625 g
- Serving Size 1 1 Serving (227g)
- Sodium 910.15925 mg
- Sugar 40.3913568946695 g
- Trans Fat 1.88995375 g
- Calories 351 calories
Step-by-step
- Boil noodles in a large pot of water, drain when tender. Add all other ingredients except bread crumbs and mix together.
- Pour into a baking dish and sprinkle with bread crumbs.
- Bake at 350 for 30 minutes or until golden and bubbly.
Managing Noodle Consistency
Boiling the egg noodles requires careful attention because pasta continues to soften while baking in the casserole. Drain the noodles strictly at the al dente stage to prevent them from turning mushy during the thirty-minute oven phase. Salt the boiling water adequately before adding the pasta, ensuring the seasoning penetrates the interior starch rather than just coating the exterior. Mixing the drained pasta immediately with the canned soup and drained tuna helps distribute moisture evenly throughout the dish.
Baking and Textural Contrasts
Transfer the combined mixture into a greased baking dish and top it with bread crumbs just before placing it into the 350-degree oven. Freshly baked versions rely on the contrast between soft noodles and toasted crumbs, whereas substituting fresh bread crumbs for dried ones yields a heavier, denser crust. Bake until the edges bubble vigorously and the surface turns golden brown, signaling that the interior has reached a uniform temperature throughout.
