Homemade Tuna Noodle Casserole
I LOVE casseroles. I am a huge fan of mixing all a bunch of really good flavors in a dish that almost always requires gooey, delicious cheese. I'll pretty much eat anything with melted cheese. It's been awhile since I've shared a recipe I've made recently, so I wanted to make sure I highlighted this tasty go-to dish. Have you tried my Scalloped Hasselback Potatoes or my Flavorful Sausage Pasta yet? Tuna Noodle Casserole is super easy to make and it's so yummy. It makes several servings so it's perfect for both families and for singles/couples who don't mind eating a few leftovers because it reheats very well. I never used to like tuna until I tried this dish, so if you're a picky eater, try it! You'll be surprised.
- 1 can cream of mushroom soup (can substitute cream of chicken or cream of celery soup if preferred)
- 2 cans tuna (6 ounce) drained
- 1/2 cup milk
- 1 cup cheddar cheese shredded
- 1/2 stalk celery chopped finely
- 1 small onion finely chopped
- 1/3 cup mayonnaise
- 2 Tablespoons sour cream
- 1/2 teaspoon salt
- pepper to taste
- butter for sauteing
- 2 cups elbow macaroni (8 ounce) cooked ( egg noodles may be used)
- Optional Crumb Topping (Highly recommend!):
- 1/3 cup shredded cheddar cheese
- 2 Tablespoons bread crumbs or cracker crumbs or crushed chips
- 1 Tablespoon butter melted
- Preheat oven at 350 degrees. Saute onion and celery in 1 Tbsp butter. Add soup, milk, mayo, sour cream & cheddar. Drain tuna and add. Heat until all is melted. Be sure to use a deep enough skillet to hold all of these liquids.
- While sauteing veggies, boil water with 1 tsp salt. Cook macaroni until al dente (about 7 minutes). Drain.
- Mix macaroni & tuna mixture in large bowl and put into covered casserole dish. Combine crumb topping ingredients & sprinkle over top. Bake at 350 degrees for 30 minutes or until bubbly.
And that's it! It's incredibly easy and requires very little prep. Enjoy your dinner tonight!