Sunday, April 22, 2012

Tuna Noodle Casserole

Since I have been trying to cook one seafood dish a week, I decided to try my hand at tuna noodle casserole.  Though I have no recollections of my mom making this, I feel as though this is an iconic American dinner.  I found a recipe in a cookbook my Aunt bought me for Christmas which sounded delicious!  My first predicament came when I realized the cookbook was printed in England, which meant  things like ounces instead of tablespoons.  After I figured out all of the measurements, I followed the recipe except I switched cream of mushroom soup for cream of celery because mushrooms are gross!
Edit: Though I like mushrooms now, I still always use cream of celery in this casserole.  This is my go-to when company comes over.  After you taste it, you will know why!

Tuna Noodle Casserole

Tuna Noodle Casserole

Ingredients:
7 ounces wide egg noodles
1/4 Italian bread crumbs
1 10.5 ounce can cream of celery soup
1/2 cup milk
2 celery stalks, chopped
1 green pepper, chopped
1 red pepper, chopped
5 ounces cheddar cheese, shredded
2 Tbsp. parsley, chopped
1 5 ounce can tuna fish, drained and flaked

Preparation:
Preheat oven to 400.
Bring a large pot of salted water to boil.
Add the pasta and cook for 2 minutes less than specified on the package directions.
Drain the pasta well and set aside.
Pour the soup into the pasta pot over medium heat.  Stir in milk, celery, bell peppers, 3 ounces of cheese, and parsley.
Add the tuna and stir in so that everything is incorporated.
Season to taste with salt and pepper.
Heat just until bubbles form on the edge of the mixture, do not bring to a boil.
Stir the pasta into the tuna mixture.
Pour mixture into a greased casserole dish.
Sprinkle the remaining cheese on top in an even layer.  Sprinkle the bread crumbs over the cheese evenly.
Bake in the oven for 20-25 minutes, until the breadcrumbs are golden brown.
Let rest for 5 minutes before serving.
Enjoy!

Source: Comfort Foods