Tuna Noodle Casserole
Tuna noodle casserole is simple to make, but the twist on this old favorite makes it amazing and even easier! You can’t believe how gooey and delicious tuna noodle casserole can be… and you don’t even have to shred cheese or open up a can of “cream of” anything! I know, right? Sounds delicious. Enjoy!
Starting next week, I will be hosting the Tasty Tuesdays blog hop with Anyonita and 8 other bloggers! Every recipe linked up gets pinned! You might even be one of my featured recipes the following week! So, make sure you come on back and link up next Tuesday!
Tuna Noodle Casserole
Recipe Type: Main
Author:
Cook time:
Total time:
Serves: 6
A twist on traditional tuna noodle casserole that doesn’t involve cheese or milk! Super simple and super delicious!
Ingredients
- 1 bag no-yolk egg noodles
- 1-1/2 cups frozen peas
- 2-3 cans tuna packed in water, drained
- Salt and pepper to taste
- 2 jars Alfredo sauce
- 2 Tablespoons dried parsley
Instructions
- Boil noodles according to package directions, omitting salt.
- Drain noodles and return to pan.
- Add both jars of Alfredo sauce, peas, and salt and pepper. Stir to incorporate well.
- Using a fork, flake tuna into pot. Sprinkle with parsley and stir to combine.
- Allow to simmer on low, until peas are thawed, approximately 5-6 minutes.
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Very tasty! Liked this version with the alfredo sauce.
Oh my. My mom was a picky eater and only made a handful of meals. Tuna noodle casserole is one of them. I liked it, but I have never once made it for my family. Completely forgotten it was even a meal, as a matter of fact.
I may just have to try it.
We always put our casserole over a piece of bread. Is that just my family, or do most people do that?
OH, and congrats on the Tasty Tuesday link up!
A million years ago, in junior high home economics class, we learned how to make tuna noodle casserole – the one with crushed potato chips on top. This recipe sounds like a great new variation on the theme. My mouth is watering just thinking about it!