Classic Tuna Noodle Casserole

This old time classic tuna noodle casserole will bring you right back to childhood. Budget friendly and easy to double for a crowd!

Course Dinner, Lunch

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 435kcal

Preheat the oven to 400°F.
In a large saucepan, cook 8 ounces pasta of your choice in salted water for slightly less than it recommends on the package (around 2 mins less).
Drain pasta, and set aside.
Meanwhile, add 1 cup breadcrumbs to a small bowl, and add 2 tablespoons butter (melted). Mix until well combined, then add half of the 1 cup grated cheddar cheese.
Pour 1 cup milk and 14 ounce can of cream of chicken soup into a large saucepan, and mix well.
Add diced ½ cup red bell pepper, ½ cup green bell pepper, ½ cup celery, 8 ounces solid tuna, and the remaining cheese.
Heat over a medium heat until JUST beginning to bubble around the edges.
Stir in 1/4 cup fresh parsley if using, then remove from the heat.
Add the pasta to the tuna mixture, and mix until well blended.
Pour into a 8 x 8 casserole dish, and top with the breadcrumbs/cheese mixture.
Bake at 400°F for 30 minutes, or until the topping is golden brown.
Remove from the oven and let it stand for 5-10 minutes.
Devour.

Kylee's Notes for Classic Tuna Noodle Casserole

You can sub any kind of condensed creamed soup you like – mushroom, celery, cheese – you choose! Make your own cream of chicken soup!
Fresh breadcrumbs are awesome, but either fresh or store bought works great
Add more cheese if you like it cheesier!
Play around with the vegetables – frozen corn, green beans, peas, carrots – are all good choices in this.
If the mixture seems dry (it should be "sauce-y" before baking) add a little more milk