When it comes to tuna noodle casserole I am at the table waiting for dinner to be done way before the bell rings haha! This amazes me because as a kid I never liked tuna noodle casserole. my mother would make it all of the time because my father adored it but my siblings and I stuck our noses in the air to it. Then, we quickly turned our noses back down because we thought the tuna was stinky. LOL It’s crazy how childhood taste buds change once one becomes an adult.
The following recipe is super easy to make and you probably have most of the ingredients in your pantry as it is 🙂
1 (16 ounces) package Barilla elbow macaroni
1 (12 ounces) can 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 peas, drained
2 cups (8 ounces) shredded Kraft Swiss cheese, divided
1 cup Borden heavy cream
1/4 teaspoon black pepper
Preheat oven to 350 F.
Cook macaroni according to package directions; drain and rinse, then drain again. In a large bowl, combine the macaroni with tuna, mushroom soup, peas, 1-1/2 cups Swiss cheese, cream, and pepper; mix well.
Pour into 9 x 13″ baking dish, sprayed with cooking spray. Sprinkle remaining 1/2 cup Swiss cheese over top.
Bake 20 to 25 minutes, or until heated through.
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Quick Tip: Serve this delicious casserole with freshly baked bread and butter for a complete meal.