One thing that is nice about this casserole is it makes a huge pan. Now, we don’t usually need that much, but the leftovers hold up wonderfully for a few days in the fridge. When I reheat them in the microwave, I usually add a little bit of milk to keep it from getting to dry. It’s comes out just like the day I made it fresh in the oven. Check out what they are saying about this recipe over at All Recipes:
“This was excellent – good comfort food for a cold night.”
Tuna noodle casserole is the perfect comfort food for any day!
Ingredients
1 (8 ounce) package wide egg noodles
1/4 cup butter, cubed
4 slices Kraft American cheese
1 (5 ounce) can Starkist tuna, drained
1 (10.75 ounce) can Campbell’s condensed cream of mushroom soup
1/4 cup bread crumbs
Instructions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.
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Quick Tip: Try it with different soups.
Thanks again to All Recipes for this versatile and tasty dish.