TUNA & ROASTED PEPPER CASSEROLE

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Tuna & Roasted Pepper Casserole image

This is an adaptation of "Recipe #107190". I did not have some of Kittencal's ingredients, so I improvised & came up with a deliciously different tuna casserole recipe! The roasted red peppers add a great flavor and color to this dish.

Provided by bakedapple42

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb medium egg noodles, cooked and drained
2 tablespoons butter, melted
1 small onion, diced
1/8 cup green onion, chopped (green part only)
1/2 cup roasted red pepper, chopped (jar)
1 teaspoon garlic powder
1/4 teaspoon paprika (use a good Hungarian paprika if you want more kick)
1/8 teaspoon black pepper
1 (10 3/4 ounce) can cream of chicken soup
4 tablespoons parmesan cheese, grated (divided)
3/4 cup milk
1 cup cheddar cheese, grated (you can substitute American or Provolone)
2 (6 ounce) cans tuna, drained well

Steps:

  • Cook Egg Noodles in Boiling salted water until al dente, drain.
  • Toss egg noodles in a bowl with melted butter. Toss in drained, flaked tuna. Set aside.
  • Preheat oven to 375. Butter large casserole dish.
  • Spray large sauce pan lightly with butter cooking spray. Saute onions over medium heat until translucent.
  • Add green onion, roasted red peppers, garlic, paprika, and black pepper. Saute 2 minutes longer to blend flavors.
  • Add cream of chicken soup, milk, 2 Tbl. parmesan cheese, and grated cheddar. Stir over low heat until cheese is mostly melted.
  • Place noodles & tuna in buttered casserole dish. Pour cheese mixture over top and toss to coat noodles. Sprinkle remaining 2 Tbl.parmessan over top.
  • Bake uncovered for 15 minutes.

Nutrition Facts : Calories 288.4, Fat 14.6, SaturatedFat 7.2, Cholesterol 63.5, Sodium 547, Carbohydrate 20, Fiber 1, Sugar 1, Protein 18.9

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