I call my friends who are able to juggle a lot of things at ones, Super Moms. It was only when I was at a gathering with one of my friends that I was called one too. It’s quite endearing, isn’t it? And quite lovely to hear most especially when all you want is to give your family the best.
“We call it Family-Favorite Tuna Noodle Casserole ’cause this is a dish that gets the whole family clamoring for seconds! After all, who doesn’t love the classic taste of tuna paired with creamy cheesiness?”
I agree with you! This is a winner dish simply because of that reason. No one will be able to resist the classic taste of tuna paired with creamy cheesiness. Cheese just makes everything taste better, I swear. And this is one of those dishes that’s made more special by cheese.
Ingredients
1 (16 ounces) package Barilla elbow macaroni
1 (12 ounces) can Satr Kist water-packed tuna, drained and flaked
2 (10-3/4 ounces) cans Campbell’s condensed cream of mushroom soup
1 (8-1/2 ounces) can Green Giant peas, drained
2 cups (8 ounces) Sargento shredded Swiss cheese, divided
1 cup Borden heavy cream
1/4 teaspoon McCormick black pepper
Instructions
Preheat oven to 350 degrees F.
Prepare macaroni according to package directions; drain, rinse, and drain again. Place in large bowl and add tuna, mushroom soup, peas, 1-1/2 cups Swiss cheese, cream, and pepper; mix well. Pour into 9- x 13-inch baking dish that has been coated with cooking spray. Sprinkle remaining 1/2 cup Swiss cheese over top.
Bake 20 to 25 minutes, or until heated through.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can use any type of pasta you like.
Thanks again to Mr. Food for this amazing recipe.
