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Cheesy Tuna Noodle Casserole

By: Becky Wergers

"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 bread crumbs."

Rate/Review | Read Reviews (90)

What to Drink?
	Chardonnay
	Sao Paulo Lime and Vodka
	Lime Fruit Slushies

Prep Time:
10 Min

Cook Time:
55 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (12 ounce) package egg noodles
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup red bell pepper, chopped
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (6 ounce) can tuna, drained
1/4 cup milk
1/4 teaspoon salt
ground black pepper to taste
1/4 cup Italian seasoned bread crumbs

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
Fold the noodles into the saucepan.
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.