Tuna Noodle Casserole - No Canned Soup! |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a delicious, creamy alternative to those recipes that have canned, processed soup in them! Ingredients:
8 ounces wide egg noodles |
12 ounces tuna, well-drained |
1 cup frozen peas |
3/4 cup sour cream |
3/4 cup ricotta cheese |
3/4 cup milk |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/4 cup dry breadcrumbs |
1/4 cup fresh grated parmesan cheese |
2 tablespoons butter |
Directions:
1. Heat oven to 350 degrees.
2. Cook noodles as directed, then drain.
3. Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper.
4. Pour into ungreased 2-quart casserole dish.
5. Mix bread crumbs, parmesan and melted butter; sprinkle over casserole.
6. Bake uncovered 35-40 minutes.
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