Classic Tuna Noodle Casserole
This old time classic tuna noodle casserole will bring you right back to childhood. Budget friendly and easy to double for a crowd!
Ingredients
- 8 ounces pasta of your choice (I recommend egg noodles)
- 1 cup breadcrumbs (fresh or storebought)
- 2 tablespoons butter (melted)
- 1 cup grated cheddar cheese (divided)
- 1 cup milk
- 1 14 ounces cream of chicken soup ((click to make your own))
- ½ cup red bell pepper (diced)
- ½ cup green bell pepper (diced)
- ½ cup celery (diced)
- 8 ounces solid tuna (2 cans)
- 1/4 cup Fresh parsley (minced)
Directions
- 1
Preheat the oven to 400F.
- 2
In a large saucepan, cook the pasta in salted water for slightly less than it recommends on the package (around 2 mins less).
- 3
Drain pasta, and set aside.
- 4
Meanwhile, add the breadcrumbs to a small bowl, and add the melted butter. Mix until well combined, then add half the cheese.
- 5
Pour the milk and soup into a large saucepan, and mix well.
- 6
Add the vegetables, the other half of the cheese and the tuna.
- 7
Heat over a medium heat until JUST beginning to bubble around the edges.
- 8
Stir in the parsley if using, then remove from the heat.
- 9
Add the pasta to the tuna mixture, and mix until well blended.
- 10
Pour into a 8 x 8 casserole dish, and top with the breadcrumbs/cheese mixture.
- 11
Bake at 400F for 30 minutes, or until the topping is golden brown.
- 12
Remove from the oven and let it stand for 5-10 minutes.
- 13
Devour.