Description
Cheesy Tuna Noodle Casserole Recipe is a family favorite from my childhood. Filled with cheesy goodness and creamy flavors, it will take you back to your mom’s house in the 90s!
Ingredients
Scale
- 1 Green Bell Pepper, diced
- 1 medium Onion, diced
- 1 tablespoon butter
- 3, 4 ounce Cans (or 11 ounce package!) Tuna
- 1/2 cup Half and Half
- 1 can Cream of Celery Soup
- 1 cup Shredded Cheese
- 4 ounce jar Diced Pimentos
- 16 ounces Macaroni Noodles
Instructions
- Preheat the oven to 350˚ & fill a large pot with water to begin boiling.
- While the water comes up to a boil, chop your pepper and onion into a dice.
- Drop macaroni pasta into a large pot with salted boiling water and boil until al dente.
- In a skillet over medium heat melt one tablespoon of butter and saute pepper and onions intil soft.
- In a large bowl, add in tuna, half and half, cream of celery soup, shredded cheese, and pimentos. Stir until well combined.
- Once the green peppers & onions are softened, add them to the tuna + soup mixture in the big bowl.
- Scoop the al denta pasta from the boiling water to the big bowl and mix everything up really well.
- Pour all of this out into a greased 9×13 glass baking dish.
- Bake at 350˚ for 30 minutes, or until golden brown and bubbly!
Notes
If you are wanting to freeze this casserole, do not bake it. Cover and freeze with instructions! I prefer to use an aluminum foil pan and cover it in aluminum foil. I’ll use a sharpie to write this phrase on top:
Bake at 350* — placing thawed casserole in a COLD oven — bake for 45 minutes covered, 10 minutes uncovered.
