This Not Yo’ Mama’s Tuna Noodle Casserole is a little bit different than the Tuna Noodle Casserole you probably remember as a kid! It gets a “grown-up” look and taste with chopped spinach and roasted red bell peppers – and the wide egg noodles have been replaced with penne pasta!
I don’t know about your family, but my family tends to eat way more casseroles in the Fall and Winter. There’s something so comforting about them. Not to mention, they typically are great budget stretchers!
This recipe could easily be halved and baked in an 8×8 or 9×9-in. baking dish if you need to feed less people. We like it with a side salad and some kind of garlic bread or rolls! Enjoy!
Not Yo’ Mama’s Tuna Noodle Casserole
Yield: 8 servings
16 oz. penne pasta
1 pkg. frozen, chopped spinach – thawed and squeezed dry
2 pkg. (1.8 oz. each) Knorr leek soup mix
3 cups milk
Salt and pepper, to taste
2-3 can (6 oz. each) Albacore tuna, drained
4 tbsp. chopped and drained roasted red bell peppers (from a 7 oz. jar)
2 cups (8 oz.) Mozzarella cheese, shredded
2 tbsp. butter, melted
½ cup plain dry breadcrumbs
Heat oven to 350F. Spray a 9×13-in. casserole dish with cooking spray and set aside. Cook and drain the penne pasta according to package directions. While the pasta is cooking, mix the soup mix and milk in a large saucepan. Heat to boiling over medium heat, stirring constantly. Season with salt and pepper. Add the cooked and drained pasta, the spinach, tuna and bell peppers to the soup mixture. Spread the mixture evenly into the prepared casserole dish. Top with cheese. In a small bowl, combine the butter and breadcrumbs. Sprinkle evenly over the cheese. Bake, uncovered, for 25-30 minutes or until the top is golden.
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