Tuna Noodle Casserole

I’ve stared at this computer screen for long enough now and haven’t written any sort of catchy or INTRIGUING intro sentence. So i’m not going to waste any more of our time.

Tuna noodle casserole is a classic meal that I think everyone should have a recipe for. It’s so quick and easy. you probably have most of the ingredients already on hand.

• TUNA NOODLE CASSEROLE

• 1 can cream of celery or cream of chicken soup

• 1 (6oz.) can tuna, drained

• 1/2 c. milk

• 1 c. elbow macaroni

• 1 c. frozen peas

• 1/2 c. chopped green onions (optional, we added a dash of onion powder instead)

• 1 c. shredded cheddar cheese

• Preheat oven to 350 degrees.

• Boil water and cook macaroni until its about halfway done. It will finish cooking in the oven. In a large mixing bowl combine soup of choice, milk, tuna, peas, onions, and 3/4 c. shredded cheese. Mix. Drain noodles and add to tuna mixture. Pour into greased casserole dish. Top with remaining cheese. Bake 20-30 minutes or hot and bubbly. Let stand 5 minutes before serving.

You may notice that thankfully these pictures don’t have any carrots in them. as they shouldn’t. but When we made this recipe to test and shoot all anna could find was frozen peas and carrots. Renae was gracious enough to spend some of her time that day picking out all the carrots. neither of us are fans of cooked carrots.

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