Close
Photo:
Allrecipes / Qi Ai
Spring has always been one of the hardest cooking seasons for me. It’s that transitional period when winter food can feel too heavy, but it’s not quite warm enough to break out the grill. However, it is just nice enough outside that you’d rather take an evening walk or curl up by an outdoor fireplace than spend hours in the kitchen cooking dinner.
So, as I’m looking for lighter fare (but still something quick and easy to make), a spring casserole will always be top of the list. A “light” casserole may seem like an oxymoron, but when it features seafood or fresh, seasonal veggies, it’s absolutely achievable.
Recently, I was flipping through my hometown’s community cookbook, “A Taste of the Township,” when I found the ultimate spring casserole recipe—and it’s only three ingredients.
What Is Worm Casserole?
Kathie Horn submitted her incredibly simple Worm Casserole recipe, which is a “dump”-style dish that comes together in less than 30 minutes.
Bailey Fink
While the name may sound strange, it’s actually quite on the nose for springtime. As the April showers bring May flowers, they also bring many worms to the surface—and the casserole does the same. Horn’s Worm Casserole is made with canned tuna, cream of mushroom soup, and chow mein noodles. As the crispy fried noodles cook in the casserole, they soften and the dish starts to resemble the ground after a rainy spring day.
Horn’s dish is a basic tuna casserole that utilizes pre-cooked chow mein noodles instead of egg noodles. Using chow mein lets you skip the boiling step, saving you time and another dish to wash.
With just three ingredients, Worm Casserole is a great weeknight meal—especially if you’re looking for a Friday night seafood dish during Lent. If you want, you can also doctor the casserole up with peas, mushrooms, and cheese like some other tuna casseroles, but it’s also perfect to serve as-is.
Here’s how to make Worm Casserole from my community cookbook:
How To Make Worm Casserole
Ingredients
- 1 (5-ounce) can water-packed tuna, drained
- 2 (5-ounce) cans chow mein noodles
- 1 (10.5-ounce) can cream of mushroom soup
- ¼ cup milk, as needed
Directions
Was this page helpful?
Thanks for your feedback!
Tell us why!
Other
Submit
