3 Classic Casseroles That Always Hit the Spot 🥘✨
🐟 Tuna Casserole
6 oz egg noodles (cooked)
1 cup frozen peas
10 oz tuna (drained, two 5-oz cans)
10.5 oz cream of mushroom soup
½ cup whole milk
1½ cups shredded mild cheddar cheese (divided: 1¼ cups + ¼ cup)
½ tsp celery salt
¼ tsp pepper
2 tbsp fresh parsley (chopped, plus more for garnish)
¼ cup bread crumbs
2 tbsp butter (melted)
🥩 Beef Noodle Casserole
12 oz egg noodles
1 tbsp olive oil
1 tbsp butter
1 lb ground beef
1 onion (finely diced)
1 bell pepper (finely diced)
2 tsp garlic (minced)
Salt & pepper (to taste)
1 tsp Italian seasoning
½ tbsp Worcestershire sauce
½ tbsp soy sauce
14.5 oz roasted garlic & onion tomatoes (not drained)
1 can cream of mushroom soup
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
¼ cup parsley (chopped)
🍗 Chicken Broccoli Casserole
4 tbsp salted butter
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2 tsp black pepper
4 tsp chicken bouillon
4 cups water
2 cups half ’n’ half
4 tbsp cornstarch (dissolved in 4 tbsp water)
24 oz fresh broccoli florets (bite-sized pieces)
16 oz wide egg noodles (cooked & drained)
4 cups cooked chicken (diced or shredded)
1 cup Colby jack cheese (grated)