Tuna Noodle

This dish is comfort food at it's best. I found this Tuna Noodle recipe a couple years ago and really liked it so it's became my staple recipe. In the fall and winter I am usually making this once a month. In the spring/summer it seems to go off our meal rotation.

I gotta tell you though once the house is filled with the smell of Tuna Noodle I swear it takes me back to when I was a kid. My mom made this all the time growing up. This recipe is a little different than hers, but I've kept some of her signature staples on this recipe.

Whatcha Need...
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup (If you like a dryer Tuna Noodle then omit one can of either soup)
1/2 cup Milk (Not pictured)
2 1/2 cups of Uncooked Elbow Noodles
1 12 oz can of Tuna
1 small bag of Mozzarella Cheese
Sour Cream and Onion potato chips (Not Pictured)


Whatcha do with it...
Preheat oven to 400 degrees
Cook 2 1/2 cups of Noodles and drain
While Noodles are cooking mix soup(s), milk, 1/2 bag of Mozzarella cheese, and tuna in baking dish. Season with Salt, Pepper and Italian Seasoning.


Stir in Drained Cooked Noodles and mix together...top with remaining Cheese...


Bake in 400 degree oven for 20 minutes...top with crushed up Sour Cream in Onion potato chips and return to oven until browned


Viola...ya got dinner. We serve with a side of peas instead of traditional recipes that call for you to add the peas to the casserole. The only reason I don't add peas to the casserole is because there are a couple of Cooleys that frown at peas.



This is the super duper easy version of Tuna Noodle. I also make another Tuna Noodle that's a little more dressed up. It is super good. I'll post that recipe too, but this is definetly the casserole that comes up on the meal rotation a lot. :o)