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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a casserole I made from pantry ingredients (and sometimes those are the best kind!) It is a little different from the same old tuna noodle casserole, so I hope that you enjoy! Ingredients:
1 lb noodles (pasta or egg noodles) |
4 (6 ounce) cans tuna in water, drained and flaked |
2 1/2 cups light mayonnaise or 2 1/2 cups miracle whip |
1 cup milk |
1 1/2 tablespoons dijon mustard |
1/2 teaspoon white worcestershire sauce |
2 teaspoons lemon juice |
1 teaspoon onion powder |
1 teaspoon kosher salt |
1/2 teaspoon white pepper |
2 cups frozen peas |
1/2 cup italian seasoned breadcrumbs |
butter-flavored cooking spray (pam) |
Directions:
1. Preheat oven to 350°F.
2. Cook pasta/noodles to al dente.
3. While pasta is cooking, whisk mayo, milk, mustard, Worcestershire sauce, lemon juice, onion powder, salt, and pepper together.
4. Mix tuna and peas into sauce.
5. Drain and rinse noodles and fold into sauce.
6. Pour into greased casserole dish and top with bread crumbs.
7. Spray top of casserole with cooking spray.
8. Bake one hour or until center is bubbly and top is golden.
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