Stouffer's tuna noodle casserole, crisped
The frozen casserole becomes dinner in half an hour, but a hot oven and butter crust lift it from weeknight shortcut to something worth sitting down for. It's an old dish done right, and there's barely a pan to wash.
About 200 calories a serving, 33 g protein, 0 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 12 oz Stouffer's tuna noodle casserole
Staples
- 1 tablespoon butter
- to taste salt
- to taste pepper
- Heat the oven to 400°F [200°C]. Spread the frozen Stouffer's tuna noodle casserole into a baking dish just large enough to hold it in a layer about an inch deep.
- Dot the casserole with 1 tablespoon butter torn into small pieces. Season lightly with salt and pepper.
- Bake until the top is golden and the casserole bubbles around the edges, about 30 minutes. The breadcrumbs on top will crisp as the filling heats through.
Note Serve with a simple green salad and bread to soak up the cream sauce. Leftovers keep covered in the refrigerator for two days and reheat gently in a low oven to avoid drying the noodles further.
On the label
SKIM MILK, COOKED EGG NOODLES (WATER, SEMOLINA WHEAT FLOUR, EGGS), WATER, COOKED TUNA, SOYBEAN OIL, CREAM, PEAS, BREADCRUMBS (WHEAT FLOUR, SUGAR, YEAST, SOYBEAN OIL, SALT), CELERY, 2% OR LESS OF MUSHROOMS, BLEACHED WHEAT FLOUR, MODIFIED CORNSTARCH, SALT, POTASSIUM CHLORIDE, YEAST EXTRACT, DRIED TUNA EXTRACT, SEASONING (MALTODEXTRIN, FLAVOR, ENZYME MODIFIED BUTTERFAT), TAPIOCA MALTODEXTRIN, SPICE, LACTIC ACID, CALCIUM LACTATE, TURMERIC
Stouffer's, frozen dinners & entrees, serving 340 GRM, package 12 oz. Ingredients as printed on the label.
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Cooks as tuna, pasta, canned tuna. Half of it left? Use up the tuna.