Tuna Noodle Casserole is “the” comfort food in so many homes… with its hearty, easy, inexpensive ingredients it’s a sure way to make any family dinner enjoyable.  Although most may say that the memory of tuna casseroles brings you to school cafeteria lunches, some may say it transports them back to early childhood when mom threw dinner together quickly after coming home from work.  To me I like to think of this recipe as taking a school cafeteria nightmare and spinning it into a gourmet dinner.  An amazing thing about this recipe is that it is not limited to just tuna fish but can also substitute with salmon, chicken, and turkey.  It’s also a great way for me to throw veggies in for the kiddies… You already know Momma’s gotta get em in where I can. 🙂

Tuna Noodle Casserole

Ingredients

Serves 4

6 oz. egg noodles (wide or extra wide), cooked

1 small can of tuna, drained and flaked with a fork

1 can cream of mushroom soup

1/2 cup milk (doesn’t matter what kind)

1 cup frozen peas, cooked (or whatever frozen veggies you have)

1/2 cup (or more) grated sharp cheddar cheese

1/2 cup bread crumbs (fresh or store bought)

Freshly grated Parmigiano cheese

Directions

Preheat oven to 350 degrees

In a large bowl, stir together first six ingredients until well combined.

Spread into a small greased casserole dish then sprinkle bread crumbs and parmesan cheese evenly over the top.

Bake uncovered in a preheated 350 degrees oven for 30 minutes and serve warm, with a fresh baguette.

Enjoy!