As you all know, Rachel Ray is one of my favourite tv chefs because she makes everything look so easy for everyone; even the beginner cooks! I did find out that Rachel recently had a house fire at the home with the kitchen I shared with you in a video. She and her family are fine, but how devastating to lose your home, especially at a time like this! In honour of Rachel’s lost love, her kitchen, we will do the first dinner recipe after the fire; Tuna Casserole!
*Video taken from tiktok.com
Tuna Noodle Casserole
- 25min COOK TIME
- 20min PREP TIME
- 4 SERVINGS
- 1 10 3/4 ounce can Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 2 tablespoons chopped pimientos (optional)
- 1 cup frozen peas
- 2 cans (about 6 ounces each) tuna, drained
- 2 cups medium egg noodles, cooked and drained
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
Stir the soup, milk, pimientos, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture at 400 degrees F. for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
*Recipe taken from rachelraymag.com
I’ve never done Tuna Casserole with fresh tuna before (shame on me), so I will definitely be trying this recipe out. It looks and sounds delicious! Glasses up and a hearty cheers to a woman who manages to cook her heart out in good times and in bad, Mrs. Rachel Ray! We could all take a page from her book and let her enlightening quote set in, “These are the days we all have to be grateful for what we have, not what we’ve lost.” Well said! I hope you all have a great night, and happy Tuesday everyone!