Tuna Noodle Casserole Recipe

12-inch Dutch oven
14 briquettes on the lid
8 briquettes on the bottom
Baking time: 30-35 minutes

½ package of wide egg noodles
2 cans albacore tuna, drained
2 cans cream of mushroom soup
1 small bag of frozen peas
2 cups crushed cornflakes
2 tablespoon butter, melted


Ahead of time, boil and cook noodles al dente (approximately 5 minutes). Drain and put in a large bowl. Add cream of mushroom soup, tuna, and frozen peas. Mix well and place in 12-inch Dutch oven. Combine cornflakes and butter until well coated. Sprinkle over noodle mixture. Bake at 350° for 30-35 minutes or until casserole is bubbly. Serves 6-8.

Tuna Noodle Casserole

Tuna Noodle Casserole