Tuna Casserole
Here’s what you need:
- 12 oz. pasta of choice, cooked al dente (I used elbow noodles)
- 1 cup milk
- 1 10.5 oz can of Cream of Mushroom soup (or soup of your choice)
- 1 cup frozen peas
- 2 5 oz. cans of tuna, drained very well
- 1 3/4 cups shredded cheese of choice, plus extra for topping
- Salt & Pepper to taste
- 1 sleeve of Ritz crackers, crumbled
Preheat oven to 355 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
Cook your noodles to al dente and drain. No need to rinse.
Add the noodles to a large mixing bowl and add to that the milk, soup, peas, tuna and shredded cheese. Mix well to combine and incorporate all of the ingredients. Add salt and pepper to taste.
Pour mixture out into the prepared baking dish. Sprinkle the top with the Ritz crackers and additional cheese (optional). Bake in preheated oven for 15-20 minutes or until golden and bubbly on top. Enjoy!
**NOTES -
- You could use canned salmon in place of the tuna. I've done this before and it's just as tasty!
- You can sub the peas for another veggie like diced onion, bell pepper or corn. I really prefer the flavor of the peas in mine though.
