Cheesy Tuna Noodle Casserole Tasty Recipes

Tuesday, May 8, 2012

Cheesy Tuna Noodle Casserole

"This changed into a favorite in my home growing up and now it is a favorite of my own family as well. I double the recipe nowadays for my husband and three children. For a trade of tempo I add canned chopped inexperienced chilies and 1/eight teaspoon cayenne, use pasta shells or spirals, or pinnacle the casserole with sliced American or cheddar cheese rather than breadcrumbs."

Ingredients :

1 (12 ounce) bundle egg noodles
2 tablespoons vegetable oil
1/four cup chopped onion
1/4 cup chopped green bell pepper
1/four cup purple bell pepper, chopped
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (five ounce) can tuna, tired
1/4 cup milk
1/four teaspoon salt
floor black pepper to flavor
1/4 cup Italian seasoned bread crumbs

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H5M

Preheat oven to 350 degrees F (one hundred seventy five levels C).
Bring a big pot of salted water to boil; location noodles in water and convey to boil again. Cook till al dente; drain nicely.
While noodles are cooking saute in a medium length saucepan vegetable oil, onion, green and crimson bell peppers. Saute until soft.
Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
Fold the noodles into the saucepan.
Pour entire aggregate right into a 2 quart casserole. Sprinkle bread crumbs over the combination. Bake 20 to half-hour or till the pinnacle is crisp and golden brown.

Notes :

Try the usage of a Reynolds® gradual cooker liner to your sluggish cooker for simpler cleanup.

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