Baked Tuna And Noodle Casserole Recipe

About this recipe

This hearty pescatarian casserole combines tender egg noodles, flaky salmon, and a creamy dill-infused sauce, baked to perfection with a golden cheddar topping. Perfect for a satisfying dinner solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Nikko Egg Noodles, 500G
• - Longley Farm Cottage Cheese
• 400G Mlekovita Sour Cream 18%
• - Cooks & Co Sliced Mushrooms
• - Cathedral City Mature Cheddar Cheese
• 500 g Tuna Yellow Fin Steaks 500 Gr
• 1 Bunch Spring Onions 1 Bunch

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 1 1/2-quart casserole dish.
2. 2. Cook 250 g of egg noodles according to package instructions until al dente. Drain and set aside.
3. 3. In a large mixing bowl, combine 1 can (about 200 g) of tuna, 1 cup of cream-style cottage cheese, 1/2 cup of sour cream, 1/4 teaspoon of parsley, 1 cup of sliced mushrooms, and 3 tablespoons of chopped green onions. Mix well.
4. 4. Add the cooked egg noodles to the tuna mixture and gently toss to combine.
5. 5. Transfer the mixture into the prepared casserole dish and spread it evenly. Sprinkle 1 cup of shredded cheddar cheese over the top.
6. 6. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious casserole!