Wednesday, May 15, 2013

Tuna Noodle Casserole

Tuna Noodle Casserole makes a great dinner and is inexpensive to make. It tastes great reheated too.


1 (8 ounce) can white tuna packed in water, drained
8 ounces fusilli pasta
4 tablespoons butter
3 tablespoons finely chopped red pepper
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup whole milk
1/2 cup frozen sweet peas, thawed
1 (10 ounce) can cream of mushroom soup
1 cup shredded sharp cheddar cheese
4 tablespoons butter, melted
1/2 cup bread crumbs

  1. Preheat oven to 350 degrees F.
  2. Cook pasta according to package directions.
  3. Melt butter in a large dutch oven.  Add the chopped onions and red pepper, sauté over low heat for 3 to 4 minutes until tender.
  4. Add flour, salt and pepper; cook until smooth and bubbly.  Mix in milk and mushroom soup and stir over low heat until smooth and thickened.
  5. Stir in the cooked and drained pasta, tuna, peas and 1/2 cup of the cheese. Remove from heat when combined and pour into a 2 quart buttered casserole dish.
  6. Mix the melted butter with the bread crumbs until coated. Sprinkle the rest of the cheese over the mixture and then the bread crumbs on top of that.
  7. Bake in preheated oven for 30 to 40 minutes, until top is nicely browned and the sauce is bubbly.