Tuesday, November 2, 2010

A Classic: Tuna Noodle Casserole

In my 30+ years on this planet, I have never had Tuna Noodle Casserole. I'm not sure why - although it was never a staple 'comfort food' in my house growing up. Honestly, the thought of it repulsed me a bit. My good friend, Rachel, had brought some for me to try and I really liked it. The recipe below is courtesy of Rachel P. with my changes in blue. I had only made changes due to the ingredients I had on hand. I also doubled the recipe to fit into a 9x13 pan.

Tuna Noodle Casserole by Rachel P. (Mrs. Peeps)
6 oz. egg noodles (wide or extra wide) partially cooked (about 6 minutes)
1 small can of tuna, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas, cooked
1/4 cup sour cream
1/2 cup (or more) fresh grated sharp cheddar cheese
1 cup fresh bread crumbs cooked in 1 T. butter until slightly crisp (I used Italian Seasoned bread crumbs)
**fresh grated parmesan cheese***

1. Preheat oven to 350 degrees

2. In a large bowl, stir together first six ingredients until well combined.

3. Spread into a small greased 8x8 casserole dish then sprinkle bread crumbs and parmesan cheese evenly over the top.

4. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm

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