Have you ever just gotten to the point where you just feel like crawling up in your closet and staying there? Yeah, that’s me…and no, that’s not where I have been…but it may have been easier.
Enough complaining and back to the nummies for my tummy. In this case, for my kids tummies. A while back I mentioned that as a family we have been trying to save money for some projects and adventures! One other major thing I have been trying to save…..time. Nothing can save more money and time in the kitchen than a casserole can. For the multitasker…there is also nothing more convenient!
How, though, can I get my kids to not snub their noses at things like Tuna Casserole?? Make it Cheesy Tuna Casserole!! For my followers, you see a trend here…we keep the Dairy Association in business basically. This version is close enough to the real thing…but with just enough pizzazz (oh my gosh…i can’t believe I just went all Liza Minelli right there) to make the kids excited about it! Ok, and me. Something magical happens when you cook the noodles right in the sauce…so much better than coking them ahead of time!
Why is my tuna casserole so dry?
There are a few simple solutions to this common kitchen conundrum.
Firstly, take a look at the amount of liquid in your casserole mix. If you find that your noodles are absorbing all the liquid, leaving you with a desert of a dish, try adding more liquid to the mix. A good rule of thumb is to use about 1 1/2 cups of liquid for every 2 cups of noodles. This could be anything from milk to cream of mushroom soup to chicken broth. Don’t be afraid to get creative and experiment with different liquids to find the perfect balance for your taste.
Another factor to consider is the size of your baking dish. If you’re using a dish that is too large for the amount of casserole you have, the excess space could cause the liquid to evaporate too quickly, leaving your casserole dry and unappetizing. Try using a smaller dish, or doubling the recipe if you’re cooking for a larger crowd.
Cheesy Tuna Noodle Casserole
- 8 oz. Wide Egg Noodle
- 2 cans tuna
- 1 can Cream of Mushroom Soup 10.5 oz
- 1 can Cheddar Cheese Soup 10.5 oz
- 1 1/2 cup Milk
- 10 oz bag Peas frozen
- 1 tsp Season Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- Sleeve saltines roughly crushed
- Preheat oven to 350 degrees.
- In large bowl, combine milk, soups, and seasonings and mix well.
- Add UNCOOKED egg noodles, tuna, and frozen peas.
- Pour into lightly greased 9 x 13 baking dish.
- Bake in oven for about 30 minutes, or until egg noodles cooked.
- Top with roughly crushed crackers and cook for about 5-10 minutes more.