FREE standard shipping on orders over $50 to the contiguous US (Lower 48 states)!
Tuna Casserole

Tuna Casserole

Flavors Used:

We’re throwing it way back with this one! I hadn’t had tuna casserole in about 30 years, so I called my mom and asked her how she used to make it. Egg noodles, tuna, sweet peas, cream of mushroom soup, and plenty of cheese-that’s the comfort-food combo I remembered. We’re giving Mom’s version the Dan-O’s treatment with Dan-O’s SPG Tri-O and Dan-O’s Original Seasoning, then finishing it with crushed Ruffles for that salty, crispy crunch on top. It’s creamy, cheesy, nostalgic, and seriously Dan-Good!

Ingredients

  • 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic)
  • 2 tbsp Dan-O’s Original Seasoning
  • 12 oz egg noodles, cooked according to package directions and drained
  • 2 (5 oz) cans tuna, drained
  • 1 (15 oz) can sweet green peas, drained
  • 2 cups shredded cheese, divided
  • 2 (10.5 oz) cans cream of mushroom soup
  • ½ cup milk
  • 1 cup Ruffles potato chips, lightly crushed

Preparation Instructions

  1. Preheat the Oven: Preheat the oven to 400°F. Lightly crush the Ruffles potato chips and set them aside for the topping.
  2. Make the Casserole Mixture: Add the cooked egg noodles to a large mixing bowl. Add the tuna, sweet green peas, 1 cup of the shredded cheese, and cream of mushroom soup. Sprinkle in the Dan-O’s SPG Tri-O and Dan-O’s Original Seasoning, then pour in the milk. Gently stir until everything is well combined and the noodles are evenly coated.
  3. Assemble the Casserole: Transfer the tuna and noodle mixture to a 9 x 13-inch baking dish and spread it into an even layer. Sprinkle the remaining 1 cup shredded cheese evenly over the top, then finish with the crushed Ruffles.
  4. Bake: Place the casserole in the preheated oven and bake for 45 minutes, or until it is hot and bubbly and the cheese is melted. Remove it from the oven and let it rest for a few minutes before serving.
  5. Serve: Scoop the tuna casserole onto plates and Yum Yum Get Ya Sum!

Comments

Leave a Comment

Your email address will not be published. Required fields are marked .

Comments are reviewed before they appear publicly.