Cheesy Tuna Noodle Casserole |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This was a favorite in my home growing up and now it's a favorite of my family as well. I double the recipe these days for my husband and three children. For a change of pace I add canned chopped green chilies and 1/8 teaspoon cayenne, use pasta shells or spirals, or top the casserole with sliced American or cheddar cheese instead of breadcrumbs. Ingredients:
1 (12 ounce) package egg noodles |
2 tablespoons vegetable oil |
1/4 cup chopped onion |
1/4 cup chopped green bell pepper |
1/4 cup red bell pepper, chopped |
1 (11 ounce) can condensed cream of cheddar cheese soup |
1 (6 ounce) can tuna, drained |
1/4 cup milk |
1/4 teaspoon salt |
ground black pepper to taste |
1/4 cup italian seasoned bread crumbs |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
3. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
5. Fold the noodles into the saucepan.
6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.
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