Growing up, one of my favorite meals as a child was tuna casserole. It was a super easy and fast meal to make by preparing boxed mac n’ cheese and adding a can of tuna and sweet peas, and then mixing it all together on the stove. Boom, dinner was done!

The way I grew up eating tuna casserole is far different than the way I cook it now. One day I decided to take my classic childhood dish and jazz it up a bit. That’s when I stumbled upon Sandra’s blog, Dash of Sanity, and found her best ever tuna noodle casserole recipe and fell in love. She turns this classic dish into a creamier and cheesier gourmet delight!

Let’s get to cookin’! Here’s what you’ll need…

Ingredients:

Casserole

• 12 oz. large elbow noodles, cooked al dente
• 16 oz. Velveeta cheese, cut into cubes
• 1 cup milk
• 10.5 oz. can cream of chicken
• 10.5 oz. can cream of mushroom
• 10 oz. canned tuna in water, drained
• 15 oz. can small sweet peas
• ½ tsp. garlic powder
• ½ tsp. salt
• ½ tsp. pepper

Topping

• 2 cups cheddar cheese, shredded
• 2 tbsp. breadcrumbs

Instructions:

1. Preheat oven to 350 degrees F.

2. In a Dutch oven pot boil noodles according to package instructions, drain and rinse in cold water. Set aside.

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3. In same Dutch oven pot add cubed Velveeta cheese, milk, cream of chicken, and cream of mushroom. Stir until well combined and cheese has melted all the way through.

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4. Add tuna, peas, and seasonings. Stir until well combined.

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5. Fold in cooked noodles until well combined.

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6. Cover and bake in oven for 40 minutes. Uncover for the last 20 minutes.

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7. Once finished baking, top with shredded cheese and breadcrumbs

8. Broil in oven for 5 minutes or until the topping is a light golden brown.

9. Serve immediately and enjoy!

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