Tuna Bacon Casserole

This recipe has evolved over the years from a basic tuna casserole to something that MUST be shared. Because...bacon. :)

• Ready In: 45 mins
• Serves: 8-10
• Yields: 1 1/2 Cups

Ingredients

• 3  cups  wide egg noodles
• 8  ounces cream cheese, softened
• 2 (6 ounce) cans tuna, drained
• 1  small  vidalia onion, finely chopped
• 1⁄2 cup celery, finely chopped
• 1 (8 1/2ounce) can sweet peas, drained
• 2  cups  frozen broccoli florets, steamed and chopped
• 10 3⁄4 ounces  cream of celery soup or 10 3⁄4 ounces  cream of mushroom soup or 10 3⁄4 ounces  cream of chicken soup
• 1⁄2 cup milk
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon rosemary, crushed spice
• 1  dash paprika (optional)

• Topping

• 3  ounces bacon bits
• 1  cup sharp cheddar cheese, shredded
• 1  cup  French-fried onions

Directions

1. 1. Cook pasta (I prefer egg noodles or spiral pasta) to Al Dente and drain.
2. 2. Saute Celery & onion in butter or olive oil 3-4 minutes.
3. 3. Place pasta in greased casserole dish. Pour mixture over top and.
4. very gently stir into pasta until mixed well.
5. 4. Cover loosely with foil and bake at 350 for 25 minutes.
6. 5. Spread bacon bits, shredded cheese, and french fried onions on top. Cook an additional 5 minutes, uncovered.
7. ** I usually cook this in a deep 9 x 9 casserole dish. If using something larger, you probably want to change the initial bake time to 20 minutes (or less - until it's bubbly).