Saturday, May 9, 2009

Mom's Tuna Noodle Casserole

This is my mom's recipe, with a twist from me. I thought I had blogged about it long ago, but there it was in a draft, 1 lonely old photo and nothing else. I added some seasonings to this and used a butter and cracker topping, that was just so good!!

1 pound pasta cooked al dente, drained (such as rotini or elbow)
2 cans chunk white tuna, drained
3 cans low sodium cream of mushroom soup
garlic powder
onion powder
8 oz cheddar cheese, shredded
1 stick butter, melted
1 sleeve butter crackers such as Ritz, crushed about 1 1/2-2 C (I used Wild Harvest Organics)

Preheat oven to 350', spray 9x13 baking dish.
Combine tuna and soup then toss in pasta and cheese to coat. Season to taste. Place in baking dish, top with cheese. Mix melted butter with cracker crumbs and parsley, sprinkle over cheese. Bake for 30 minutes. If topping is not yet brown, set under the broiler for a few minutes.
oh my! this is my old photo.


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4 Lovely Comments:

justjoycee said...

My aunt used to make tuna casserole. My mom never did. I would like to try yours because it really sounds and looks delicious.

Jacob And Angie Ward said...

I have never been a fan of tuna casserole, but when I saw yours I had to try it because it looks so yummy!
Well I have now made it multiple times because it is so good and my whole family loves it. They get excited when I say I am making it.
Thanks for the yummy recipe.

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