If you wake up from a cat nap and aren’t feline well, this comforting catserole will purrrk you right up! Is there anything more purrfect than tuna? Methinks not, and with this recipe you can haz it! Cooking with paws can sometimes be a catastrophe, so you might need to get your human to help, but it’ll all be worth it in the end – it’s so good, you’re gonna eat an ocelot of it! We prefer to top ours with oyster crackers, but you can use saltines. Now stop himalayan in the sun and get cookin’ right meow!
Tuna Noodle ‘Cats’serole
45 minutes to prepare serves 6
- 3 cups uncooked egg noodles
- 1 can (10.75 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 (5 oz) can albacore tuna, drained
- ½ cup peas, canned or frozen
- 2 tablespoons sour cream
- 1 tablespoon dijon mustard
- 2 tablespoons butter
- 1 cup oyster crackers or saltines, crumbled
- Preheat the oven to 400 degrees F.
- Cook the egg noodles according to the directions on the package. Drain the noodles and set aside.
- Combine the soup, milk, sour cream, and dijon mustard in a large bowl. Stir in tuna and peas, then fold in noodles.
- Lightly grease an 8x8-inch square baking dish with cooking spray. Then, add the noodle mixture to the dish and spread it evenly.
- Crumble the crackers on top of the casserole (use extra if you like more crunch). Then, take the butter and slice into smaller pieces, dabbing 6-8 pieces around the cracker topping.
- Bake for about 25-30 minutes, or until bubbly and browned slightly on top.
- Serve warm and enjoy!
Recipe adapted from Taste of Home