Tuna Noodle Hotdish
There’s a reason hotdish is so popular in Minnesota:
It’s easy to make.
It feeds a crowd on a budget.
It doesn’t cost a lot.
It warms the kitchen on chilly nights.
There’s a variety for everyone!
Whatever you call it – tuna noodle hotdish or tuna noodle casserole – this is a recipe every home cook should know how to make. It’s one that my family has enjoyed for decades.
About The Recipe: Tuna Noodle Hotdish
This is a classic tuna hotdish recipe, with a couple of delicious add-ins.
I added some chopped red bell pepper for some crunch and sweetness. I also added a pinch of turmeric for some flavor – and it’s something I like to add to recipes for its health benefits.
I added a crunchy panko topping to the hotdish. This balances out creaminess of the dish.
More Hotdish Recipes
I grew up eating various types of hotdish at home in rural Minnesota. In addition to tuna hotdish, my mom would make the following:
- 1/2 pound pasta (rotini, shells or egg noodles work well)
- 2 cans cream of mushroom soup (10.5 ounces each)
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cans tuna packed in oil (5 ounces each)
- 1 cup frozen peas
- 1/2 cup chopped red pepper
- 1 medium yellow onion, chopped
- 1 cup shredded cheddar cheese
- 1/2 teaspoon turmeric
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 3 tablespoons butter
- Cook pasta according to package directions to al dente. Drain and rinse under cold water.
- Mix cold pasta with mushroom soup, milk, sour cream, tuna, peas, red pepper, onion, cheese, turmeric, garlic powder, and salt and pepper. Place in a casserole dish.
- Melt butter and mix with panko breadcrumbs. Season with salt, pepper, and garlic powder. Place on top of the hotdish.
- Bake in a 350F oven for 35 to 40 minutes.