Sunday, May 3, 2009

Tuna Noodle Casserole

from me! This is cobbled together from several different attempts at tuna noodle casserole recipes that didn't hit the mark us, for one reason or another. As with the mac and cheese, this is far from gourmet but it is really tasty!

Tuna Noodle Casserole

8 oz noodles
2 cans tuna, well drained
12 oz sour cream (1 ½ cups)
¾ cup milk
8 oz frozen peas and carrots
1 ½ tsp salt
¼ tsp pepper
¼ cup breadcrumbs
¼ cup parmesan cheese, grated
2 Tbs butter, melted
paprika (optional)

Heat oven to 350°. Cook noodles as directed on package. Put frozen peas and carrots into a strainer and drain cooked noodles over them.

Return noodles, peas, and carrots to pot. Stir in tuna, sour cream, milk, salt, and pepper. Pour into ungreased 2-quart casserole dish.

Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 minutes or until bubbly.

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