Souper Tuna Crunch
📜 Collection: Unknown Twenty One | ✍️ Attribution: Unattributed | 📂 Category: Entrees A delightful and crunchy tuna casserole made with cream of mushroom soup and topped with crispy Chinese noodles. This comforting dish combines savory tuna with nuts and vegetables for a satisfying meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 4 1/2 cups |
🔪 Key Equipment
- 1 1/2 qt. casserole dish
- Measuring cups
- Can opener
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 oz | Chinese noodles | Divided |
| 1 can | mushroom soup | Cream of |
| 3/4 c | water | None |
| 6 1/2 oz | tuna | Drained, broken in chunks |
| 1 c | cashews | Or peanuts |
| 1 c | celery | Chopped |
| 1/2 c | onion | Chopped |
| 1/2 c | peas | Cooked |
| to taste | soy sauce | For serving |
Instructions
Step 1: Mixing and Baking
- Reserve 1/2 c Chinese noodles for later use.
- In a 1 1/2 qt. casserole, combine the remaining Chinese noodles, mushroom soup, water, tuna, cashews, celery, onion, and peas.
- Bake at 350°F for 30 minutes, then stir until hot and bubbling.
Step 2: Topping and Serving
- Sprinkle the reserved Chinese noodles around the edge of the casserole.
- Bake for an additional 5 minutes until the topping is golden and crisp.
- Serve warm with soy sauce on the side.
💡 Make-Ahead & Storage: Assemble the casserole up to a point before baking, cover, and refrigerate for up to 24 hours. Add the reserved noodles just before the final baking step.
Original Recipe Scan
