Spicy Tuna Noodle Casserole

Hi, I'm Mary Nolan with Bon Appetit

and I'm gonna be making a spicy tuna noodle casserole

using Cambpell's Cream of Mushroom soup.

It's really fast, it's really easy

and it's really good.

First thing I'm gonna do is I'm gonna cook my egg noodles.

This is a bag of egg noodles and I have my water boiling.

And you wanna make sure you salt it generously.

When I say generously, I mean like meh, that much.

You wanna go ahead and add your egg noodles

into your boiling salted water

and give it a stir so they don't stick.

You need some pepper jack cheese

'cause this is spicy after all.

I like that this adds a little additional spice.

So just kinda rotate it around.

You can also buy pre-shredded cheese,

usually comes in a two-cup bag which is

just what you need for this recipe.

So, I need three quarters of a cup to go in to my casserole.

So, loosely measuring as you can see,

'cause a little more cheese never hurts.

The rest of it, I'm gonna set aside to go on top.

I'm gonna add two cans of tuna.

You just wanna break it up if there are any big chunks

but you're gonna be stirring it too

so you don't need to stress too much

'cause it'll break up a little bit as you mix it.

And then to this, I'm gonna add two cans

of the Cream of Mushroom soup.

This really is the secret to getting this together quickly.

And then to that, I'm gonna add a cup of milk.

And the easiest way to do that is

to just fill this can and it gets any residual

Cream of Mushroom soup in there.

And you can use any milk that you have on hand.

And we said spicy right?

So, we gotta add a little cayenne, half a teaspoon.

You could add more if you really wanna spice it up.

Black pepper, half a teaspoon.

My noodles are almost done but in the last minute,

I like to add the peas.

These are frozen peas.

This way, they just heat up a little bit

in the water with the noodles.

Let me go ahead and drain.

[swishing]

And then, you're gonna go ahead

and you're gonna take those warm noodles and peas

and stir it into this mixture.

So, I mean, who doesn't love tuna noodle casserole?

And part of the reason why it's so good

is 'cause it's creamy and rich.

And the Cream of Mushroom soup really adds

all of that flavor and texture

that you want in a dish like this.

I'm just gonna go ahead and pour this in.

Smooth the top.

And now comes my favorite part,

I have jalapeno kettle-cooked potato chips.

Just gonna crush this up and put them over the top.

[crunching]

Creamy goodness, a layer of crunchiness,

and then cheese on top.

Here's that pepper jack cheese that we reserved.

All right, 30 minutes.

We are going to be tuna noodle casserole-ing.

All right, so it's been about 30 minutes.

Smells delicious in here.

I am ready to try some tuna noodle casserole.

It's golden, it's cheesy.

It's all the things you want in a dinner.

I'm gonna go ahead and take a taste

since I never serve anything I don't try myself.

But if you wait a little bit, it'll hold up better.

It'll hold its shape.

But it tastes just as good this way.

Oh, I love all of that cheesiness

and the crispiness from potato chips.

It's comforting, it's creamy.

It's everything I want in dinner.

And it's spicy.

Hm.

The Cream of Mushroom soup

really makes it easy to put this together.

It adds that depth of richness and creaminess

that you want in your dinner.

I would just make a salad, serve it on the side,

and this would be a perfect dinner.

[upbeat music]