In The Kitchen: Casseroles Are Fun!

Everyone has a Tuna Noodle Casserole in the family recipe file, right? This one is my mom's, not sure where she got it, but we loved it as kids and I still make it occasionally as an adult.  You can change it up by adding different veggies, and I've even made it with salmon instead of tuna.  It works.

Tuna Noodle Casserole

1 (8 ounce) package wide egg noodles
1/4 cup butter, cubed
1 cup shredded cheddar
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream
of mushroom soup
1/4 cup bread crumbs
1.         Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.         In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 1/2 cup of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
3.         Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

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