CHEF JASON'S TUNA CASSEROLE

CHEF JASON'S TUNA CASSEROLE

YIELDS: 8 Servings PREP TIME: 15 mins COOK TIME: 40 mins TOTAL TIME: 55 mins
1 (10.5 oz can) cream of mushroom soup
1 ½ cups milk
12 oz albacore tuna (1 large can)
2 zucchini, sliced
2 carrots, peeled and sliced
1 tbsp dried minced onions
1 tbsp Italian seasoning
1 tsp worcestershire sauce
½ tsp salt
½ tsp pepper
½ cup plain bread crumbs
12 oz egg noodles (1 package), cooked and drained
16 oz shredded cheddar cheese
Tools 
Saucepan
Casserole dish
Spatula
Cutting board 
Knife
  1. Preheat oven to 350°F.
  2. Combine the cream of mushroom soup, milk, tuna, sliced zucchini, and sliced carrots in a large saucepan.
  3. Season with the dried minced onion, Italian seasoning, worcestershire, salt, and pepper.
  4. Transfer the saucepan to the stovetop and cook over medium-high heat for about 5 minutes.
  5. Place a handful of the cooked noodles in the bottom of your baking dish.
  6. Top with several large spoonfuls of the veggie-tuna mixture.
  7. Cover with a layer of shredded cheddar.
  8. Repeat with another layer of noodles, veggie-tuna, and cheese.
  9. Sprinkle the breadcrumbs over the top and transfer to the oven.
  10. Bake for 40 minutes. Then turn on the broiler and broil for about 2 minutes, watching closely so you don't burn it.
  11. Let stand for about 15 minutes before serving.
  12. Dig in and enjoy!

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