Sunday, October 10, 2010

Tiny Tina Tuna Nooda Casserole

Last week I went to make Tina's Tuna Noodle Casserole when I couldn't find the recipe. In fact I couldn't remember seeing it since we moved. I called her in a panic and she couldn't find her copy either! After tearing the house apart I found the recipe attached to a corkboard we had hanging in the old kitchen and hadn't put back up. It had faded terribly and I could hardly read it.

This week Tina called me for the recipe! Clearly we need this recipe in an easily accessable spot. My blog. So next time I want to make it I can do what I usually do when I want to make one of my favorite recipes... I google my own blog.

The secret to this recipe is that it is actually more chicken than tuna. Not as fishy.

Tiny Tina's Tuna Nooda Casserole - I have no idea how we came up with the name but it's fun to say

1 bag no-yolk egg free noodles
2 cans mushroom soup
1 large can of chicken
1 small can of tuna
1/4 cup grated parmesean cheese
1 cup mayonaise

Cook noodles and drain. Combine everything and spread in a casserole dish. Top with breadcrumbs. Bake at 350 degrees for 30 minutes.

How we could forget such a simple recipe is beyond me but there you go. It is really easy and soooo good. It's one of those things I start picking at before it even goes in the oven and then I keep scooping "just one more" forkful out of the casserole dish.


  1. Just wanted to let you know that someone tested out your recipe and it was deeeeeeelicious!! We loved it, and I think it's been one of the few things my husband has been willing to eat as leftovers. Thanks for sharing!

  2. Oh good! I'm so glad you enjoyed it!

  3. I tested out your recipe last night as well. It was sooo good!! My boyfriend wants me to make this again. They are today's leftovers. nom nom nom

    I also tried the soft pretzel recipe last night, yummers. Thanks for all the recipe shares.

  4. I'm so happy everyone is enjoying the recipe!