Here is a yummy twist to the every day tuna noodle casserole. It is a favorite in the Allen home!
- 1 lb of multigrain or whole wheat rotini pasta
- 1 can of cream of chicken soup
- 1 can of cheddar cheese soup
- 1 8oz package of shredded cheddar cheese
- 6-8 oz of shredded parm cheese
- 1 can of sweet corn
- bread crumbs
- seasoned salt
- 2 cans of tuna
Preheat oven to 350 degrees
Cook noodles until almost al dente.
While noodles are cooking combine cream of chicken, cheddar cheese soup, corn, 1 cup of milk, and tuna in a bowl and set aside.
Spread half of the cooked noodles in a 9×13 glass pan or casserole dish. Season lightly with salt, pepper, and garlic. Pour half of tuna/soup/corn mixture on tip of noodles and spread evenly. Top with shredded cheddar cheese, parm cheese, and breadcrumbs.
Repeat noodle layer. Then repeat cheese and sauce layer. Be sure to top with cheddar and bread crumbs.
Bake in 350* oven for about a half hour (or until cheese/breadcrumbs are melted and golden).
Remove from oven and let rest for a few minutes before cutting to serve.
Serving suggestion: This casserole is delish served with green veggies (broccoli is a fav!)hints for success: you gotta drain the tuna before you mix it in with stuff and don’t add any other liquid to the soup … just add that one cup of milk
About this Guest Author
Candi Allen is a fine Christian lady and a talented writer. She is married with children. She is active in ministry in her local church . Candi is especially dear to the heart of Pamela Rose because she is Pamela’s daughter.