This recipe I’m sharing today is simple, yummy and budget friendly, what could be better? Plus it makes so much that, unless you are feeding a big family, you should have leftovers for a couple days. I’ve made this recipe for years ( I have modified it a little over time) but I have never made it in the skillet before and it came out so good that this will be my new way of making this casserole! Here is what you need to know!
1 box pasta (I used elbows)
1 lg can of Tuna
1 can condensed cream of mushroom soup
3 cups Milk (I use skim)
1 standard size bag of frozen peas
1 cup frozen corn
3/4 cup 2% shredded cheddar cheese
1.5 cups Panko bread crumbs
1 tbsp Rosemary
1 tbsp Italian Seasoning
Ground Black Pepper to Taste
Salt to taste
Preheat oven to 350 degrees. In a large pan boil water and make elbows as directed on package. Drain and set aside, they finish around the same time as the sauce. In anther large pan add your cheddar and mushroom soup and milk. Heat on medium heat stirring often until it’s smooth and all the lumps are mixed in. When it’s smooth, add the tuna, peas, corn, rosemary, Italian seasoning, salt and pepper.
Stir often until the veggies are heated through and the mixture is hot. Remove from heat and add the noodles to the sauce and stir together well. Pour into your skillet, top with the panko crumbs then the cheddar cheese and bake for about 30 minutes or until the top starts browning nicely and the casserole is bubbly. Serve and enjoy!