Not-Your-Momma's
TUNA-NOODLE CASSEROLE
Ingredients
2 - 5 oz. cans Chunk light tuna in water*
10.5 oz. can Condensed cream of mushroom (or celery) soup
2/3 c. Milk (skim, low fat, or whole)
1 c. each Chopped sweet onion
Diced carrot
Frozen sweet green peas
1/2 tbsp. Badia™ Lemon Pepper seasoning
1/4 tsp. Bell's™ seasoning
3/4 c. Panko bread crumbs
1/4 c. Pecorino Romano, grated
1 tsp. Old Bay™ seasoning
1-1/2 c. Mozzarella, shredded
4 c. dry Wide egg noodles
Preparation
• Prepare the bread crumbs by whisking together the Panko, Romano and Old Bay™ until well-combined. Set aside.
• Cook the egg noodles according to package directions, until just shy of al dente.
• Reserve about 1 cup of the pasta cooking water, and set aside. Otherwise, drain the noodles in a colander when cooked as directed.
• Preheat oven to 400°F.
• Grease a deep 9x9" baking dish with cooking spray.
• In a large mixing bowl, whisk the milk into the canned soup to combine.
• Stir in the vegetables, tuna, and seasonings.
• Add the cooked noodles and stir again, until each piece is well-coated.
• Pour into the prepared baking dish, and spread evenly.
• Top with the Panko, followed by the mozzarella, both in even layers.
• Bake for 25-30 minutes, until topping is golden brown and bubbling.
• Let rest (stand) for about 5 minutes before scooping onto warmed plates, and serve immediately.
Cold weather - indeed, any weather! - comfort food, made on a blustery mid-January night's snow storm. A classic American family dish, bumped up a few notches.
The cheesy top crust is truly lasagne-like, with super-crispy edges and enviable corner pieces for crunch lovers.
* If using tuna in oil, rinse well in a strainer under tepid running water.
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