May 13 2008
Tuna Noodle Casserole
The first time I made this, I did not tell my children what was in it. I asked them to wait and try it before we delved into what exactly was in it. At first they thought it was chicken. They loved the recipe and I get requests for it often. It is a great Sunday night dinner, and is hearty and filling.
Tuna Noodle Casserole
1 can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (this is optional)
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles (I usually use more and I often precook them so they are softer)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted
Preheat oven to 400°F. Mix the soup, milk, peas, pimiento, tuna and noodles in a 9 x 13″ baking dish. Bake for 20 min. or until hot. Stir. Mix the bread crumbs with the butter. Sprinkle this on top of the casserole. Bake an additional 5 min. It makes 4 servings, so we double the recipe and there are no leftovers . (remember, there’s seven of us) I also like to sprinkle cheese on top too, whatever we happen to have already - parmesan, cheddar - just add when the cheese when you add the bread crumbs and keep a watch on the casserole. You don’t want it to burn.
