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
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
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.
Source: Comfort Foods