Classic and basic tuna noodle casserole, made with a homemade cream sauce, tuna and peas and topped with kettle chips.
Old Fashioned Tuna Noodle Casserole
Canned tuna is always a good standby, anytime really, and definitely during Lent.
We eat it most often in its most basic forms, straight out of the can over white bread slathered with mayonnaise, or on a melt, in tuna and egg salad, tuna mac, or even a slightly more fancy tuna pasta salad.
And then, of course, there's this classic tuna noodle casserole to stretch it out into a full out meal.
Since it's just me and The Cajun, I'm making it in a smaller 2-quart size here, which amounts to about 4 full adult servings with other sides, but double it up for a 9 x 13 inch dish if you've got a bigger family to feed.
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As most of you know, I like to feature some of my favorite kitchen products from time to time, and I'm using a few of them here, namely my Fasta Pasta {affil link} which is great for when you need some pasta for a casserole like this, but equally good for other vegetables.
I also used one of my Copper Chef pans {affil link}, which I totally love and it can go straight from the stovetop to the oven, rather than having to dirty up another dish for baking. I've also used two of my pull choppers {affil link}, which makes an easy job of mincing onions and celery when you want a tiny mince, as with some casseroles and dishes where you want the flavors, but not the texture.
Dig in!
For more of my favorite tuna recipes, check out the collection on my Pinterest page!
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