***This recipe was first published on 8-18-09. It's become a HUGE favorite among family members and friends every time I make it so I figured I'd dig it out of the archives and share it with y'all! Happy cooking!***
Casseroles. Some people like them, others don't. When I first started learning how to cook, casseroles became a fixture in our house. How difficult was it to put all the ingredients in a bowl, mix it up, place it in a casserole dish, and bake?? Not difficult at all. Before I knew it, my husband and I were having a different casserole at least twice a month. This recipe combines the ever so popular tuna fish with other casserole staples (noodles, spices, etc..). We love this recipe because it is filled to the brim with vegetables. It's a great way to get your daily dose of veggies and at the same time, fill your tummy with yummy goodness :)
3 cups dry shell noodles (or any other pasta noodles you have on hand)
1 tsp. salt
1 can cream of mushroom soup
1 cup shredded cheddar cheese, plus a little more for the topping
1 cup chopped celery
1/2 cup chopped onions
1 can of tuna fish
1/2 cup mayonnaise
1/2 cup milk
1/4 cup chopped bell pepper
1 jar of pimentos
1 cup of peas and carrots (optional)
Cook noodles until tender and drain.
Combine all of the above ingredients, including the cooked noodles, in a bowl and mix well.
Place in the casserole dish and bake for 30 minutes. Sprinkle top with a little cheddar cheese when finished.
**To Freeze: Assemble casserole in dish and cover tightly with double layers of aluminum foil. Do not cook. Place in freezer. Take it out on the day of cooking and defrost in the fridge until ready to cook. Cook as directed. May have to add an additional 5-10 minutes onto the cooking time if still frozen.**