There have been so many nights where after a long day, the last thing on my mind is what am I going to make everyone for dinner. And a lot of times, I don’t feel like making a full course meal.
So what could be perfect than a casserole! Think about it: it has everything in it all in one place. Like a dinner dump cake but… not a cake.
And the ingredients are mostly things you already have, give or take a few things.
Another reason I like this recipe so much is that it’s a winner with everyone. Hubby likes it, the kids love it, grandma… even the dog! (I do not give my dog this).
And it’s simple enough plus if you’re on a tight budget, you can get all the ingredients you need from Aldi for less than $10 bucks and maybe have leftovers depending on how hungry everyone is.
Sounds like another win for me.
So, what do you need?
For the usual 9 ×13 dish, I use:
•3 8oz cans of tuna in water.
•1 can of sweet corn niblets
•1 can or frozen package of spinach
• 1 can of mushrooms. (If it’s the little cans, use 2 cans or sliced fresh mushrooms.)
• 1 cup of milk. (I use unsweetened almond milk)
• 2 cans of cream of mushroom (or cream of chicken)
•2 1/2 cups of shredded Mexican cheese.
•Spices. (Pepper, garlic salt, Italian spices, onion powder.)
• half a bag of egg noodles.
First, preheat the oven to 350° degrees. If you want, you can have your egg noodles boiling, though you don’t necessarily need to have them cooked before putting in casserole. The oven will bake them just fine.
Open all your cans. In your casserole dish, start out putting the 2 cans of cream of mushroom soup and milk in the dish. Stir with a fork until creamy and well blended. Put a dash of each of the spices and stir in, also.
I like to put a little cheese into this and stir together. Just a couple of pitches of cheese will do.
Then, add the tuna, mushrooms, spinach, and corn and stir until everything is mixed well.
Throw in the noodles and stir. Make sure to smooth everything out so it’s all laying down and everything is mixed together.
Last, spread cheese on top covering the entire top. Don’t leave any casserole uncovered with cheese.
Throw some more spices on top. And put in the oven for 30-35mins. (Depending on your oven and how you like your casserole to be). Most of the time, the finished product is toasted cheese on top. A little crispy but still delicious. The casserole will bubble and if it’s too watery, let it bake for a few more minutes. Sometimes I had another layer of cheese on top just for appearance.
And after it’s done, let sit for 5-10. It’s really hot and will be hard to cut and won’t take shape well. So cut it but don’t take any pieces out yet until a little cool. It will fall apart.
And finally, enjoy!
If you made this recipe and enjoyed as much as I did, feel free to comment below! Thanks! 🙂