Classic Tuna Casserole

So you think pasta is the most efficient dish to serve for last-minute dinner parties? Well, you’re not wrong, but there are other alternatives to time-saving and cost-effective (yet, delicious!) meals to serve to your guests. Casseroles have been an American staple for decades and the possibilities are endless. For last week’s dinner party, my friend Ciara and I whipped up our take on a classic tuna casserole and it was absolutely divine.

I like taking advantage of my Le Creuset French Oven as much as possible. It’s ideal for stews and soups but most importantly, it’s proven extremely easy to use when whipping up a quick casserole.

For our tuna casserole, we used canned tuna in oil rather than water – it just offered that extra fragrance and flavor that blended so effortlessly with the rest of our ingredients. The star of the show was probably our choice in egg noodles. Not only do we love the flavor of egg noodles, but its extra benefits and nutritional value makes us feel better when using it in our home-cooking.

The only down side was that we couldn’t garnish it with the fried onions like we had planned. Believe it or not, a can of fried onions is so hard to find in our neck of the woods (even during Thanksgiving!). Yes, we could have probably made some of our own, but the idea was to serve our hungry guests ASAP on a Friday night (after a long work-week). There was just no wasting time so instead, we packed on the seasoned bread crumbs and let it broil in the oven for an extra-crunch consistency.