This old favorite casserole is comfort food at its best. The ingredients are likely to be in your pantry right now. It is truly quick and easy. My favorite tuna for this recipe is "Chicken of the Sea" solid white Albacore packed in water. You may think "why parmesan cheese on the top?" Well I did too, but trust me it adds a whole new dimension to this recipe. Alas, I cannot remember where I found this recipe.
Recipe can be doubled and baked in a 13 x 9 baking dish or pan.
Tuna Noodle Casserole
4 generous servings
1 6 oz can of tuna packed in water, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas, thawed
1/2 cup (or more) grated sharp white cheddar or Gruyere cheese
6 oz. mezze penne, cooked or small pasta of your choice (Don’t overcook the pasta!)
1 cup fresh bread crumbs cooked in 1 Tbsp butter until slightly crisp*
freshly grated Parmesan cheese
Spray Oil
Preheat oven to 350 degrees
In a large bowl, stir together all ingredients until well combined. Add cooked pasta and mix well.
Spread into a small casserole dish (7 x 11) that has been sprayed with cooking oil. Sprinkle bread crumbs and Parmesan cheese evenly over the top.
Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.
*If you don’t want to use fresh bread crumbs, (though I heartily recommend them), use the seasoned dried kind from the store and cut the amount in half. Toss the seasoned dried breadcrumbs in one tablespoon of melted butter before sprinkling over the top of casserole.
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