Sunday, July 19, 2015

Tuna Noodle Casserole

David loves casseroles. LOVES THEM. He keeps talking about starting a food truck that sells nothing but casserole. (Gold mine idea, btw.) In his honor, we are proud to present:

10¾ oz. can condensed cream of mushroom soup
½ cup milk
2 cans (6 oz. each) quality tuna, drained and flaked (life's too short to eat bad tuna)
1 cup frozen baby peas
¼ cup red bell pepper, diced (add more if you like -- I do!)
3 cups cooked pasta, such as egg noodles or elbow macaroni
½ cup breadcrumbs (panko is fantastic for this)
2 T. melted butter

Preheat oven to 400 degrees. In a 9x13" glass baking dish, thoroughly combine soup, milk, tuna, peas, bell pepper and pasta. Bake 20 minutes.

Remove dish from oven and stir thoroughly. Stir together breadcrumbs and butter and sprinkle them over the top of the casserole. Return dish to oven and bake about 15 minutes more, until the topping is nicely browned and the casserole is bubbling around the edges of the dish.

Serves 4.

You can transform this recipe into Chicken Noodle Casserole by substituting 12 oz. canned chicken chunks, drained and flaked, for the tuna. Oh yeah, and David would tell you not to mess with breadcrumbs and butter; go grab a good handful of potato chips, crunch them up good and sprinkle THAT over the casserole instead.

Shamelessly stolen from the Look and Cook Book by Tina Davis.

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