Tuna Noodle Casserole

Tuna Noodle Casserole is a favorite at our house especially during lent, but its really good enough for any time of year.  What you will see is the basic recipe, but I will also give you some of the changes that are made.  Some of the changes came about because we like certain ingredients better and others because we just didn’t have that ingredient available. Remember this can be made with other meats like ham, but for some reason we always default to tuna.

Ingredients

• 2 cups elbow macaroni cooked/drained to short end of package time directions.  Do not rinse.
• 1 can mushroom soup.
• 1 cup milk.
• 1 cup grated Cheddar cheese.  (I actually use one package of cheese. A little more than half in the casserole the rest sprinkled on top.)
• 1/8 cup chopped green pepper. (This is the one ingredient I don’t always have on hand.  I have eliminated it and used dried. Either change does not makr a huge difference.
• 1/4 cuo minced onion. (This is another ingrediebt that I change regularly to the size of the onion I have in the pantry. Extra onion seems to help the recipe.)
• 1/4 teaspoon black pepper.  (This is also an ingredient that can be increased to the benifit of the final product.)
• 1 can of tuna. (I like Albicore best, but regular tuna works.  This is the ingredient that needs more experimentation.  Ham and salmon are two substitutes that come to mind.
• You may need a little salt, but if the noodles are boiled in salt water plus the salt in the mushroom soup the table may be the best place to add salt.

Directions

1. Preheat oven to 325 degrees.
2. Combine soup, milk, and cheese. If you use my cheese suggestion save about half the cheese to sprinkle on top. (This can be mixed in the cooking dish. I use a Corelle two quart white dish.) 
3. Mix in the rest if the ingredients.
4. Bake for 30 minutes.

Tags: Cheese, Fish, Macaroni, Onions, Salmon, Tuna

This entry was posted on September 07th, 2009 and is filed under Casseroles, Fish, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.