Easy Tuna Noodle Casserole (That You Can Freeze!)
Comfort food and camping go hand in hand, which is why we love this easy tuna noodle casserole. You can freeze it in advance or easily make it on the go. It reheats well, so you can incorporate leftovers into your camping menu. *See notes if you wish to make-ahead and freeze.
Ingredients
- 8 oz uncooked rotini noodles (or egg noodles)
- 1 Tbsp butter
- 8 oz sliced white mushrooms
- 2/3 cup frozen peas, defrosted (3.5 oz)
- 2 5-oz cans of tuna in water, drained and flaked
- 10-1/2 oz can of cream of mushroom soup
- 3/4 cup milk
- 1-1/2 cups shredded cheddar cheese, divided in half
- Potato chips or French fried onions (optional topping)
Instructions
- 1
Preheat oven to 425°F.
- 2
Boil noodles al dente according to package directions. Drain and rinse under cold water.
- 3
Melt butter in a medium saucepan over medium heat. Add the mushrooms and sauté for 3-4 minutes. Sprinkle with salt to help release moisture and continue to cook for another 3-4 minutes, until mushrooms have softened. Drain.
- 4
In a large bowl, combine noodles, mushrooms, peas, tuna, soup, milk, and half the cheese. Mix well.
- 5
Spread into a 2 qt baking dish. Top with remaining cheese. If desired, top with crushed potato chips or French fried onions.
- 6
Bake for 18-20 minutes or until bubbly.
Cook it from the original
This recipe comes from campingfoodrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on campingfoodrecipes.com