Tuna Tomato Casserole
photo by Vicki Kaye
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 (6 ounce) cans tuna, drained
- 1 cup mayonnaise
- 1 small onion, finely chopped
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- 12 ounces uncooked wide egg noodles, cooked according to package directions and drained
- 8 -10 plum tomatoes, sliced 1/4-inch thick
- 4 ounces shredded cheddar cheese (1 cup) or 4 ounces mozzarella cheese (1 cup)
directions
- Preheat oven to 375 degrees F.
- Combine in a bowl, the tuna, mayonnaise, onion, salt and pepper.
- After draining cooked noodles, return them to their pan. Add the tuna mixture and mix to blend well.
- Layer 1/2 of the noodle mixture in a 9x13-inch baking pan. Top with 1/2 of tomatoes and 1/2 of cheese. Press down lightly; repeat layers.
- Bake in preheated oven 20 minutes or until bubbly.
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Reviews
-
Great idea, and so delicious with the juicy tomatoes added! I put in celery, pimiento, a few dashes of seafood seasoning by Spice Hunter, and crushed potato chips on top--mostly because that's what tuna noodle casserole means to me. But loved the idea of the tomatoes and cheese, and the layers, and this made a fresh new dish!
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale