My tried and true tuna noodle casserole recipe that is cheesy and oh so comforting!
This is classic tuna casserole with a little extra love...and by love, I mean CHEESE! After years of making tuna noodle casserole, I figured out which variations of ingredients made the best combination (or at least our favorite combination). First, I love cream of celery instead of cream of chicken. I don't know why but it just really works. Second, shell pasta is a must because it really grabs and holds the flavors of the casserole. They are the perfect vessels for flavor! Lastly, loads of cheese makes the whole thing perfection! I love peas in my tuna noodle casserole and tend to prefer frozen peas over canned peas. If I do frozen peas, I toss them in with the pasta while it cooks.
Update 2/2/13: One of my all-time favorite recipes that is my own. I crave this all the time! Recently we tried this good ole favorite with homemade cream of celery soup, so I got a couple new pictures. It was incredible with homemade. I also used sharp cheddar, which I highly recommend.
What you need:
- 1 to 2 cans chunk light tuna in water, drained
- 1 can cream of celery soup (has to be celery - trust me, I picked up chicken on accident)
- Medium shells (about 2/3 a 1 lb. box)
- 1 cup mild cheddar cheese, shredded
- Peas (optional, I omit it most of the time because my kids and husband don't really like peas)
- Cook pasta al dente according to package directions. If using frozen peas, toss in with pasta. Drain.
- Immediately add tuna, soup, and cheese. If using canned peas, add here.
- Mix well and heat through on low heat, stirring frequently.
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