Name: Tuna Noodle Casserole
Prep time: 15 min
Cook time: 35 min
Ingredients: 1/2 TBSP Extra-virgin olive oil; 1 TBSP Pine nuts (Toasted); 1/2 TBSP Champagne vinegar (or white wine vinegar); 1/4 tsp Salt; Black pepper (to taste); 1 Tomato (cut into wedges); 1 cup Fresh fennel (thinly sliced); 2 TBSP Fresh parsley (chopped); ½ tsp Salt; 5 oz Egg noodles; ½ TBSP Butter (divided plus some for greasing the pan); 6 oz Tuna fish (packed in water well drained ); 7 oz Cream of mushroom soup; ½ cup Half and half; ⅓ cup Green peas; 3/4 cups Cheddar cheese (shredded); ¼ cup Seasoned bread crumbs; 3/4 TBSP Parmesan cheese (shredded); 6 oz Pineapple juice (cold); 6 oz Mango juice (cold); 12 oz Sparkling water (cold); Ice (for serving)

Tuna Noodle Casserole

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Prep Time: 15

Cook Time: 35

Servings:

Calories: 1255kcal

Ingredients

Tomato Fennel Salad

1/2 TBSP Extra-virgin olive oil
1 TBSP Pine nuts Toasted
1/2 TBSP Champagne vinegar or white wine vinegar
1/4 tsp Salt
Black pepper to taste
1 Tomato cut into wedges
1 cup Fresh fennel thinly sliced
2 TBSP Fresh parsley chopped

Tuna Casserole

½ tsp Salt
5 oz Egg noodles
½ TBSP Butter divided plus some for greasing the pan
6 oz Tuna fish packed in water well drained
7 oz Cream of mushroom soup
½ cup Half and half
⅓ cup Green peas
3/4 cups Cheddar cheese shredded
¼ cup Seasoned bread crumbs
3/4 TBSP Parmesan cheese shredded

Spritzer

6 oz Pineapple juice cold
6 oz Mango juice cold
12 oz Sparkling water cold
Ice for serving

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Preheat the oven to 375℉ (190℃).
Bring a pot of salted water to a boil. Cook the noodles according to the instructions on the package. Once tender, drain well.
For the pine nuts: Heat a dry skillet, without oil, over medium- low heat. Place pine nuts in a single layer and cook them, stirring occasionally or tossing the skillet, until they’re golden-brown and smell very nutty, about 3-5 minutes.
Grease a baking dish using butter. Set aside. Drain the tuna and flake with a fork.
In a large bowl, mix the mushroom soup with half and half. Add the cooked noodles, tuna, peas, and butter. Season with salt and pepper. Mix everything together well and pour it into the buttered baking dish.
Top with cheddar cheese, bread crumbs, and parmesan cheese.
Bake for 30 minutes or until bubbly and the top is golden brown.
For the Salad: Whisk oil, vinegar, salt, and pepper in a large bowl until combined. Add tomatoes, fennel, parsley, and toasted pine nuts; toss to coat.
Mix together the pineapple juice, mango juice, and sparkling water. Serve over ice if desired.
Serve the casserole with salad and spritzer.

Nutrition