No one I have ever met has loved a tuna noodle casserole. Yet, for some reason we all make them or have had them at some point. I wonder if no one likes them, why are there so many recipes for them?
I used bow tie pasta for the noodles. They are a hardy noodle, and the tuna and sauce really stuck well to the noodles.
The sauce is pretty simple. Soup, parsley are Worcestershire. I think it would have been nicer with a touch of milk to thin the sauce a bit. It is thick. And it really doesn’t soak through the entire casserole which ends with the bottom layer of noodles having no sauce at all.
Thankfully, when you are serving the dish, the sauce does distribute a bit.
The cornflakes give the casserole a little crunch on the top. And of course, adds some butter. Butter is always a good thing.
This wasn’t the worst tuna casserole I have ever had. But in the end, it was still a tuna casserole. . .
TUNA NOODLE AND MUSHROOM SOUP CASSEROLE
2 Cups Boiled Noodles
1 Can Tuna Fish
1 Can Condensed Cream Of Mushroom Soup
1 Teaspoon Worcestershire sauce
1/4 Cup Chopped Parsley
1/2 Cup Crushed Buttered Cornflakes
Heat oven to 450 degrees. Separate tuna with a fork. Grease an oven proof dish. Arrange a layer of noodles in the bottom of the dish. Top that with tuna, repeating until all noodles and tuna are used. Season soup with Worcestershire sauce and parsley. Pour over noodles. Top with buttered corn flakes. Bake 10 to 15 minutes or until top is browned.
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