Tuna & Roasted Pepper Casserole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is an adaptation of Kittencal's Easy Tuna or Chicken Noodle Casserole . I did not have some of Kittencal's ingredients, so I improvised & came up with a deliciously different tuna casserole recipe! The roasted red peppers add a great flavor and color to this dish. Ingredients:
1 lb medium egg noodles, cooked and drained |
2 tablespoons butter, melted |
1 small onion, diced |
1/8 cup green onion, chopped (green part only) |
1/2 cup roasted red pepper, chopped (jar) |
1 teaspoon garlic powder |
1/4 teaspoon paprika (use a good hungarian paprika if you want more kick) |
1/8 teaspoon black pepper |
1 (10 3/4 ounce) can cream of chicken soup |
4 tablespoons parmesan cheese, grated (divided) |
3/4 cup milk |
1 cup cheddar cheese, grated (you can substitute american or provolone) |
2 (6 ounce) cans tuna, drained well |
Directions:
1. Cook Egg Noodles in Boiling salted water until al dente, drain.
2. Toss egg noodles in a bowl with melted butter. Toss in drained, flaked tuna. Set aside.
3. Preheat oven to 375. Butter large casserole dish.
4. Spray large sauce pan lightly with butter cooking spray. Saute onions over medium heat until translucent.
5. Add green onion, roasted red peppers, garlic, paprika, and black pepper. Saute 2 minutes longer to blend flavors.
6. Add cream of chicken soup, milk, 2 Tbl. parmesan cheese, and grated cheddar. Stir over low heat until cheese is mostly melted.
7. Place noodles & tuna in buttered casserole dish. Pour cheese mixture over top and toss to coat noodles. Sprinkle remaining 2 Tbl.parmessan over top.
8. Bake uncovered for 15 minutes.
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