(Family Features) Stocking up on pantry essentials is a productive practice, especially as people across the country spend more time at home. However, having all those ingredients on-hand doesn’t do as much good if you aren’t sure how to use them or feel as if you’re constantly whipping up the same dishes.
For example, canned protein is a popular pantry item as it cuts down on prep time and holds a long shelf life while adding important nutrients to family meals. Canned seafood, in particular, is a versatile choice that can be used in a variety of easy recipes or simply eaten on its own.
If your family sticks to tradition, Mom’s Favorite Tuna Noodle Casserole provides a warm, hearty meal with a hint of nostalgia while gathering loved ones around the dinner table.
Mom’s Favorite Tuna Noodle Casserole
Total time: 40 minutes
Servings: 6-7
2 cans (10 3/4 ounces each) cream of mushroom soup
1 cup milk
2 cups frozen peas
2 cans (12 ounces each) tuna in water, drained
4 cups medium egg noodles, cooked
4 tablespoons dry breadcrumbs
2 tablespoons butter, melted
Heat oven to 400 F.
In bowl, stir soup and milk until smooth.
In 3-quart casserole dish, combine peas, tuna and noodles with soup mixture.
Bake 30 minutes, or until warm and bubbling; remove from oven and stir.
In bowl, mix breadcrumbs with melted butter; sprinkle over tuna mixture.
Bake 5 minutes, or until golden brown.
Substitution: Use any frozen vegetable in place of frozen peas.
Photo courtesy of Getty Images (Mediterranean Tuna Pasta)
