“This was a favorite in my home growing up and now it's a favorite of my family as well. I double the recipe these days for my husband and three children. For a change of pace I add canned chopped green chilies and 1/8 teaspoon cayenne, use pasta shells or spirals, or top the casserole with sliced American or cheddar cheese instead of breadcrumbs.” - by Becky Wergers
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
- While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
- Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
- Fold the noodles into the saucepan.
- Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.
Nutrition
Amount Per Serving (6 total)
- Calories
- 381 cal
- 19%
- Fat
- 12 g
- 19%
- Carbs
- 49.4 g
- 16%
Based on a 2,000 calorie diet
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Reviews (93)
Rate This Recipe
"Made this last night with a few changes. I used peas instead of green peppers, added 2 beaten eggs, 1/3 cup milk instead of 1/2, about 8 oz tuna instead of 6 oz., and I used "No-Yolks" noodles. I topp..." See moreed it with a little shredded sharp cheddar and three-cheese style bread crumbs. It was very tasty and I'll definitely make it again, except next time I'll add some plain, fat-free yogurt or sour cream to make it a little more saucy. My 3-yo literally gobbled it up. Thanks!"
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