Cheesy Tuna Noodle Casserole Tasty Recipes


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Cheesy Tuna Noodle Casserole

“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 (5 ounce) can tuna, drained
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • ground black pepper to taste
  • 1/4 cup Italian seasoned bread crumbs

Instructions :

Prep : 10M Cook : 6M Ready in : 1H5M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
  • While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
  • Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
  • Fold the noodles into the saucepan.
  • 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.

Notes :

  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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