Friday, August 19, 2011

Tuna Noodle Casserole...with a twist!

With some inspiration to make this dish more than just tuna and noodles, comes this version of Tuna Noodle Casserole. This was great and added so much more flavor to the dish than just tuna with noodles. Give it a try and add your own "stuff" to make it your own!

Tuna Noodle Casserole

1 lb of rotini noodles (or whatever your noodle of choice is)
1 can cream of mushroom soup
1 can cream of chicken soup
2 stalks of celery diced up
2 quarter inch thick slices of onion diced up (add more onion if you like, I am not a huge fan)
2 cans tuna, drained
1/3 -1/2 cup bread crumbs for topping

Cook noodles, and drain of water. Preheat oven to 350 degrees. Pour noodles into a large bowl. Add both soups, diced celery, onion and tuna and mix together. Pour into large casserole dish. I used two round pans since I didn't have a large casserole dish clean. Put in oven for 10-20 minutes or until bread crumbs on top are crispy to your liking.

Optional: add cheese to top to let melt/crisp up in oven, add in peas or other vegetable.

This was great and added so much more to the meal than just tuna with noodles. Definitely a good combo!

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