Monday, December 24, 2012

Tuna Noodle Casserole Recipe

Here's my tweaked recipe of a dish that I found somewhere on-line recently. I think it's a good go to recipe to have on hand for when you have to take a dish to a family get together or an event. It's really good and best of all - EASY.

EASY Tuna Noodle Casserole

3 cans tuna packed in water (drained)
(I use solid white Albachore Tuna - "Chicken of the Sea" brand. I think Albachore tastes best even though it's a bit more expensive.

8 oz. "No Yolks" egg noodles

1 can cream of mushroom soup

1 can of cheddar cheese soup

1 cup of frozen peas

1/2 teaspoon of salt

Black pepper to taste

1-1/2 cups of shredded sharp cheddar cheese

1/2 cup of Italian bread crumbs

Thin slices of butter to go over topping before baking (about 2 T or so).

Boil noodles until just done in lightly salted water, don't over cook as you will also be baking them. Drain, run hot water over them and set aside.

In a large bowl, carefully mix together the drained tuna, soups, peas, salt and finally the noodles.

Spread into a 8-1/2" x 11" greased casserole dish.

Sprinkle top with some black pepper.

Bake uncovered for 20 min. in a 350 degree oven. While baking, toss together the cheddar cheese and bread crumbs.

Remove from oven and sprinkle over the top the cheddar cheese and bread crumbs mixture and finally top with some thinly sliced pieces of butter.

Return to the oven for another 10 min.

Makes about 6 - 1 cup servings.

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