TUNA NOODLE CASSEROLE (TOSS YOUR OLD RECIPE! :) )

Tuna Noodle Casserole (Toss Your Old Recipe! :) ) image

Provided by Family Favorites

Time 1h

Number Of Ingredients 14

8 oz dry egg noodles, may not use them all.
3 Tbsp butter
2 Tbsp flour
2 c milk
1 can(s) cream of mushroom soup (...trust me, it works in this recipe)
1 tsp salt
1/4 tsp pepper
1 can(s) white albacore tuna (6 oz.) well drained, or 2 small chicken breasts, cooked and cubed
1/2 c frozen peas (thawed), mushrooms, etc. (your family's choice) we like it without these add-ins.
3/4 c shredded cheddar cheese, plus extra for the top
TOPPING:
1 handful of shredded cheddar
1/4 c seasoned or plain bread crumbs
1 Tbsp butter

Steps:

1. Preheat oven to 325 degrees if using a glass or ceramic casserole dish. (350 degrees for metal) Cook noodles in salted water as per directions. Do not overcook. Drain and set aside.
2. Melt butter in a large saucepan. Add flour and stir for 1-2 minutes. Gradually, whisk in milk, mushroom soup and salt and pepper until mixture begins to simmer and starts to thicken. Remove from heat.
3. Gradually add any vegetables that you desire (about 1/2 cup total) and 3/4 cup shredded cheddar. Fold in tuna or chicken. Then add cooked noodles, a little at a time, until there is still plenty of sauce. I find that I don't add the full amount of noodles because we love the sauce so much.
4. Pour into a buttered casserole dish. I use a 12" long x 2 1/2" deep oval ceramic dish. Top with a handful of shredded cheddar.
5. Melt 1 T. butter in microwave. Add 1/4 c. dry bread crumbs. Spread over cheese.
6. Bake at 325 degrees, tented loosely with foil, for 30 minutes. Remove foil and return to oven for 5 more minutes.