Cheesy Tuna Noodle Casserole

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.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 373 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup milk
• 2 tablespoons vegetable oil
• ground black pepper to taste
• ¼ cup chopped onion
• 1 (11 ounce) can condensed cream of Cheddar cheese soup
• 1 (5 ounce) can tuna, drained
• ¼ cup chopped green bell pepper
• 1 (12 ounce) package egg noodles
• ¼ cup red bell pepper, chopped
• ¼ cup Italian seasoned bread crumbs

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.

Step 3

While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.

Step 4

Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.

Step 5

Fold the noodles into the saucepan.

Step 6

Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.