Tuna Noodle Casserole IV Chef John's Recipe
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| Tuna Noodle Casserole IV |
"Tuna Macaroni Casserole. It's quick and easy, but the BEST. It will serve the heartiest of family appetites, or a gourmet party."
Ingredients :
- 2 cups elbow macaroni
- 1 (9 ounce) can tuna, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can milk
- 1 cup shredded sharp Cheddar cheese
- 1 cup crushed croutons
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 50M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
- In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
- Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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