Description
This was a favorite in my home growing up and now it’s a favorite of my family as well. I double the recipe these days for my husband and three children. For a change of pace I add canned chopped green chilies and 1/8 teaspoon cayenne, use pasta shells or spirals, or top the casserole with sliced American or cheddar cheese instead of breadcrumbs.
Ingredients
- 1 (12 ounce) package egg noodles
- 2 tablespoons vegetable oil
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup red bell pepper, chopped
- 1 (11 ounce) can condensed cream of Cheddar cheese soup
- 1 (5 ounce) can tuna, drained
- ¼ cup milk
- ¼ teaspoon salt
- ground black pepper to taste
- ¼ cup Italian seasoned bread crumbs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite
- 7 to 9 minutes.
- While the noodles are cooking
- heat oil in a medium saucepan over medium heat. Sauté onion and bell peppers in the hot oil until tender
- 5 to 7 minutes.
- Pour condensed soup into the saucepan. Add tuna
- milk
- salt
- and pepper; mix until well combined. Reduce heat to medium-low.
- Drain egg noodles well. Fold noodles into the tuna mixture until well coated. Transfer to a 2-quart casserole and sprinkle bread crumbs over top.
- Bake in the preheated oven until the top is crisp and golden brown
- 20 to 30 minutes.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Servings: 6