Wednesday, March 31, 2010

Classic Tuna Noodle Casserole

Tuna noodle casserole is something that I grew up with, and I still like it. I usually cook completely from scratch, but I don't mind using the original-recipe processed foods to make traditional comfort food like this once in a while.

But of course, I can't leave it completely alone. Here's how I made it the last time:

Tuna Noodle Casserole

12 oz. package of bow tie pasta
1 family size can of cream of mushroom soup
1/4 cup cream cheese
2 pouches of tuna
1/2 cup frozen peas
1/2 cup grated colby cheese

Cook noodles per directions, leaving them a bit undercooked, since they'll be in the oven afterwards. Drain the noodles and in the warm pot add the soup and cream cheese and stir until the cream cheese melts into the mixture. Add the tuna and peas, and stir to break up the tuna as desired.

Put the mixture into an oven-safe casserole and top with the grated cheese. Bake at 350 degrees until the cheese is melted and begins to brown and the mixture is bubbly.