One of my favorite dishes that my mom made when I was growing up was tuna noodle casserole. Even now when I am feeling down or nostalgic of my childhood days, I crave a heaping plate of the casserole. I found this recipe recently and have slightly tweaked it. It serves 6 to 8 people with leftovers, of course!
12 oz. extra wide noodles (I use Ronzoni’s whole grain ones)
2 small cans of tuna in water
2 cups frozen mixed peas, carrots and corn thawed.
2 10 oz. cans of cream of mushroom soup
3/4 cup milk (any type of milk works)
1 cup shredded cheddar cheese
1 1/2 cup breadcrumbs
1 tbsp butter
Grated parmesan cheese.
Preheat oven to 375 degrees.
Cook noodles al dente according to the directions on the packaging.
In a small microwavable bowl, put in the breadcrumbs and butter. Microwave for thirty seconds and mix together until the breadcrumbs are thoroughly coated.
In a large bowl, stir together the noodles, tuna fish, cream of mushroom, mixed veggies, milk and cheddar cheese until well combined.
Transfer and spread the mixture into a baking dish.
Sprinkle the breadcrumbs evenly on top.
Bake uncovered for about 30 minutes at 375 degrees.
Turn off the oven and let it sit for a couple minutes.
Sprinkle with parmesan cheese before serving warm. Enjoy!