Pantry Tuna Noodle Casserole

This casserole came about because I wanted a tuna casserole but didn't have any cream of mushroom or chicken soup. So I had to improvise with what I had on hand and it came out really good! So here's what I did:

Recipe: Pantry Tuna Noodle Casserole

1 Package of Wide Egg Noodles

2 Cans of tuna fish (I used albacore)

3 Tbsp. Butter

1/2 yellow onion chopped

1/2 tsp. Salt

1/4 tst. Pepper

1 can Peas drained

1 can Queso Blanco Cheese sauce

3 Tbsp. Flour

1 1/2 C. Milk

1/2 C. Sour Cream

1/4 C. Shredded Cheddar Cheese

Topping: 1/2 C. Bread Crumbs

2 Tbsp. Butter

1/4 Tsp. Paprika

Boil the egg noodles in a large pot of salted water for about eight minutes or until done. Drain. In a saucepan combine the butter, onion, salt and pepper and cook about five mintues. Add the flour and stir till combined. Add the milk. Stir until thickened. Once thickened add the can queso, sour cream, peas and tuna fish. Stir till combined. Add egg noodles to a 13x9 baking pan and then combine with saucepan ingredients. Stir in the cheddar cheese.

For the topping toast the breadcrumbs, butter and paprkia in a small skillet for about five minutes. Once it starts getting a little brown sprinkle on top of the casserole. Cover with tin foil and bake at 350 degrees for about a half an hour.

If you are not a fan of tuna fish you can add about a cup of shredded chicken. If you don't like peas you can leave them out or add something like chopped broccoli. Hope you enjoy this recipe. Find us on Facebook for more recipes, household tips and tricks, travel and more.