Tasty Tuna Casserole (really)
April’s Tuna Casserole
If you like tuna, but never liked tuna casserole, I challenge you to try this recipe. I was one of those people. If you don’t like roasted peppers you can leave them out, it still tastes good. I used to put them on only half of the casserole, since my kids wouldn’t eat them.
1lb. cooked egg noodles
1 5 oz can albacore tuna
1 small can cream of mushroom soup
1 soup can of milk
1 8 oz package cream cheese, softened
1 8 oz package mozzarella cheese, shredded
1/2 c. bread crumbs
1/2 -3/4 c. roasted red peppers in strips
1/4 tsp. celery seed or celery salt
1/2 tsp. coriander
1/2 tsp. dried thyme
1/2 tsp. freshly ground pepper
1/2 tsp. salt
1. By hand or with an electric mixer on low speed, mix together cream cheese, soup, milk, celery seed, coriander, thyme, salt and pepper, until mostly smooth. It’s okay for it to be a little lumpy, the cream cheese will melt in the oven. Stir in tuna.
2. In a 9×13 baking pan toss the cooked noodles with the tuna mixture, until the noodles are well coated.
3. Place strips of red pepper over noodles. You want to do this sparingly, don’t completely cover the noodles with the peppers.
4. Sprinkle breadcrumbs over the top, followed by the mozzarella cheese.
5. Cover with foil and bake 30-40 min. at 350°
Serve with a green salad and Enjoy!
