Hi, I’m Kate. Today, I’m gonna show you how to prepare old school tuna noodle casserole recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Old school tuna noodle casserole Recipe

Old school tuna noodle casserole is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Old school tuna noodle casserole is something that I’ve loved my whole life. They’re nice and they look fantastic.

To bewith this recipe, we have to prepare a few components. You can cook old school tuna noodle casserole using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Old school tuna noodle casserole:

1. Take 1 tbsp unsalted butter or olive oil
2. Get 8 oz fresh mushrooms thinly sliced
3. Make ready 1 tsp dried oregano
4. Make ready 2 can cream of mushroom soup
5. Prepare 1/4 cup milk
6. Make ready 1/4 cup dry white
7. Make ready 2 can water packed chunk light tuna undrained
8. Make ready 1/2 tsp salt
9. Prepare 1/4 tsp black pepper
10. Take 8 oz wide egg noodles
11. Make ready 1/2 cup panko/breadcbs

Steps to make Old school tuna noodle casserole:

1. Preheat oven to 425°F Fahrenheit, and lightly oil 8-9 inch shallow casserole. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile melt butter or olive oil in a large skillet over moderate heat. Add mushrooms and oregano increase the heat to high and brown for 1-2 minutes. Add 1 tablespoon water and cook for 1 minute longer.
3. In a large bowl stir together the undiluted soup with milk. Stir in and undrained tuna, break up large pieces with a fork. Stir in mushrooms, salt and pepper.
4. Drop noodles into boling water cook 8-10 minutes. Drain in colander and add to tuna mixture.
5. Put the mixture into the prepared casserole. Sprinkle with breadcbs on top and bake 25-30 minutes or until deep golden brown on top. Let stand 10 minutes before serving.

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