This Tuna Noodle Casserole is baking away in my oven as I type…Colin Hay sang to me about getting through the tough times while I made it. Dreary days like this are only doable if there is something warm and yummy baking in your oven.
K’s Tuna Noodle Casserole
6 oz. egg noodles (wide or extra wide), cooked*
1 small can of tuna, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas, cooked
1/2 cup (or more) grated sharp cheddar cheese
1 cup fresh bread crumbs cooked in 1 T. butter until slightly crisp**
fresh grated Parmesan cheese***
1. Preheat oven to 350 degrees
2. In a large bowl, stir together first six ingredients until well combined.
3. Spread into a small greased casserole dish then sprinkle bread crumbs and parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.
yield: four servings
Recipe notes: This recipe makes a fairly small casserole but it can easily be doubled if you have a large family or like to have lots of leftovers! *Don’t overcook the pasta! Read the package for times and use a timer. **If you don’t want to use fresh bread crumbs, use the seasoned dried kind from the store and cut the amount in half. Toss the seasoned dried breadcrumbs in one tablespoon of melted butter before sprinkling over the top of casserole. ***I now use a good quality parmigiano reggiano sprinkle on the top but we grew up using the stuff in a green can. Just use whatever parmesan cheese you normally keep on hand. Taken from http://pinchmysalt.com/serious-comfort-tuna-noodle-casserole-recipe/