I have always liked a good tuna noodle casserole. This one is totally different from any I have tried. This was the second time I made it, but the first time I made some alterations that we really liked. Instead of the cheddar cheese soup, I used cream of chicken and 1 cup of shredded cheddar cheese. Instead of bread crumbs on top, I used crushed potato chips and then sprinkled shredded cheese over the top. Either way, this is a great tuna casserole.Ingredients:
1 (12 ounce) package egg noodles
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup red bell pepper, chopped
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (6 ounce) can tuna, drained
1/4 cup milk
1/4 teaspoon salt
ground black pepper to taste
1/4 cup Italian seasoned bread crumbs
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
3. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
5. Fold the noodles into the saucepan.
6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.
Nutrition Information:
Servings Per Recipe: 6
Calories: 381
Amount Per Serving:
Total Fat: 12g
Cholesterol: 68mg
Sodium: 604mg
Total Carbs: 49.4g
Dietary Fiber: 2.9g
Protein: 18.5g
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/2/2009
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