OK, so this one might seem a little like “school lunch”, but I like the combination of creamy noodles and easy protein. Anytime I make this in the oven, I always wind up burning the edges. When I make it in the crock pot, it keeps the meal warm and creamy and doesn’t get crispy crusts. (Although, if the crispy crusts are your favorite part, feel free to use this recipe and just shove it in the oven for an hour instead.)
One of the things that is really unique about my tuna casserole is that I used diced water chestnuts. I like the surprise burst of these moist, crunchy morsels. They keep to the neutral color of the dish and add a little bit of jazz that is pleasing to the palate. I also suggest using tuna from a foil packet, not from a can. The canned fish is great for tuna salad, but I like that the foiled fish has better texture and bigger chunks. If you are not a fan of peas, you can try any frozen vegetable– corn, green beans and mixed veggies are good ones to try, too.
One last big difference in my version is that most tuna casseroles call for cheddar cheese and mine adds something extra. While I think melted cheddar cheese adds to the creaminess, I think including something like feta actually gives the whole dish more flavor and an overall better success. With these modifications, we are taking “school lunch” into the adult world. You could serve this to family or friends on real plates.
The only thing that could be better than this tuna casserole would be if the school lunch ladies could be here to serve and clean everything up. Enjoy!
1 lb. broad egg noodles, cooked and drained
1 6 oz. foil packet of albacore tuna
1 can cream of mushroom soup
1 c. milk
8 oz. frozen peas
1 8 oz. can of diced water chestnuts, drained
1 c. crumbled feta cheese
1 c. shredded cheddar cheese
1/2 t. salt
1.2 t. black pepper
1 T. parsley
1/2 t. celery seed
1/4 t. ground mustard
Cook noodles according to directions on package. Combine all ingredients in crock pot and stir until well mixed. Warm on low for 2-3 hours.