Tuna Bacon Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8-10
YIELD: 1 1/2 Cups
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups wide egg noodles
  • 8
    ounces cream cheese, softened
  • 2
    (6 ounce) cans tuna, drained
  • 1
    small vidalia onion, finely chopped
  • 12
    cup celery, finely chopped
  • 1
    (8 1/2 ounce) can sweet peas, drained
  • 2
    cups frozen broccoli florets, steamed and chopped
  • 10 34
    10 3/4 ounces cream of mushroom soup or 10 3/4 ounces cream of chicken soup
  • 12
    cup milk
  • 12
    teaspoon black pepper
  • 12
    teaspoon rosemary, crushed spice
  • 1
    dash paprika (optional)
  • Topping
  • 3
    ounces bacon bits
  • 1
    cup sharp cheddar cheese, shredded
  • 1
    cup French-fried onions
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DIRECTIONS

  • 1. Cook pasta (I prefer egg noodles or spiral pasta) to Al Dente and drain.
  • 2. Saute Celery & onion in butter or olive oil 3-4 minutes.
  • 3. Place pasta in greased casserole dish. Pour mixture over top and.
  • very gently stir into pasta until mixed well.
  • 4. Cover loosely with foil and bake at 350 for 25 minutes.
  • 5. Spread bacon bits, shredded cheese, and french fried onions on top. Cook an additional 5 minutes, uncovered.
  • ** 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).
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