Shelly's Recipe

TUNA NOODLE CASSEROLE

Category: Casseroles - Seafood

2 cans tuna in water, drained
12 oz pkg egg noodles, cooked al dente and drained
2 tbsp butter
1 (10 oz) pkg frozen chopped broccoli or cut green beans
1 cup sliced mushrooms
1 cup chopped onion
3/4 cup chopped green or red bell pepper
1/4 cup sliced celery
1/2 tsp each garlic powder, Old Bay seasoning, and dill weed
1/4 tsp pepper
16 oz container sour cream
1 1/2 to 2 cups shredded cheddar cheese (I mix with Swiss cheese)
1 cup milk
1/2 cup butter
1/4 cup bread crumbs
1/2 cup parmesan cheese
2 tbsp garlic powder

While noodles are cooking, in a skillet, saute vegetables and seasonings in skillet until tender. Set aside and allow to cool.

Mix together sauteed vegetables, tuna, milk, sour cream and cheese. (I mix the noodles in with it but you can layer if you want.)

In a skillet, melt butter, and toss together with bread crumbs, parmesan cheese and garlic powder.

Pour tuna mixture into a 13x9 inch casserole dish and sprinkle with bread crumb mixture. Bake at 350 for about 45 minutes or until casserole is bubbly on the sides and crumb mixture is browned.