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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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You will find no canned soup in this recipe. This is an adaption of my dad's recipe that I enhanced with sour cream and cheddar cheese. Ingredients:
8 ounces elbow macaroni (or extra wide egg noodles) |
2 (6 ounce) cans tuna (drained) |
1 cup shredded cheddar cheese |
1 small onion, chopped |
2 stalks celery, chopped fine |
1/2 red bell pepper, chopped (optional) |
1 cup mayonnaise |
1 cup sour cream |
4 ounces cream cheese, cubed small |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 ounces cheddar cheese, shredded |
1/2 cup seasoned bread crumbs |
Directions:
1. Preheat the oven to 350F Place pasta in a large pot of boiling water and cook according to package directions.
2. Meanwhile, In a large bowl, mix all tuna ingredients well. set aside.
3. When pasta is cooked, drain well, then add the hot pasta to the mayo mixture and stir well.
4. Pour into an greased 9x13 casserole dish and lightly sprinkle the top with the 2 oz of cheddar cheese first, then bread crumbs. Bake 30-35 minutes till heated through.
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