Monday, November 12, 2007

Tuna-Noodle Casserole

This is a dandy budget stretcher and a great recipe for a kid to make, so long as you chop up the brocolli, cook the pasta, open all those cans and handle all of the oven parts first. Oh, what a relaxing evening you will have, with your handy child cooking supper for you like that.
½ lb. Small pasta shells
1 small bunch broccoli, chopped
2 cans water-packed tuna, drained
1 can condensed cream of broccoli soup
1 cup 2% milk
1 ½ cups shredded Cheddar cheese
pepper
¾ cup chrushed corn flakes (I use smashed up potato chips, which are AWESOME.)
2 T. grated Parmesan
Preheat the oven to 350. Lightly grease a 9 x 13 inch glass baking dish. Cook pasta, adding broccoli for the last 2 minutes of cooking. Drain and place in the baking dish. IN same saucepan, blend together the tuna, soup, milk, cheese, and pepper; pour over pasta and gently combine. Sprinkle with cornflakes (I’d prefer chips..) and parmesan. Bake for 25 to 30 minutes or until bubbling.Makes 6 servings.

3 comments:

Jenifer said...

I got excited because I love tuna, but not hot. Is that strange? I cannot eat any kind of warm tuna. Sigh. The chips part sounds good though!

Mary Joan said...

These recipes are wonderful, Beck. My mother followed this tuna noodle recipe but never wrote it down. Do you mind if I share it on my family recipe blog, Ginger Snaps?

Kyla said...

We do this often, but with peas instead of broccoli and no Parmesan. BubTar picks out the peas. He has a "no green food" rule. And I agree that potato chips are the way to go.