Tuna or Chicken Noodle Casserole
Casseroles, Dinners
Ingredients
Enough water and/or broth to cover the pasta, seasoned as desired (salt, pepper, onion powder, garlic powder, thyme)
1 1/2 qt. milk and/or cream
1 1/2-2 lbs. egg noodles
3-4 cans tuna, drained OR 2-3 cups shredded chicken
mixed vegetables
1/2 cup butter
3/4 cup flour
2 cups shredded cheddar (*1)
1/2-1 cup Bread crumbs, crumbled crackers, or French fried onions
2 13x9 pans or one commercial sized pan
Directions
Bring your broth/water to a simmer.
Break the tuna up in a bowl.
In another pan, melt your butter, whisk in your flour, and cook for 3 minutes. Stir in a ladle-full of your cooking liquid from the other pan. Add the milk and/or cream a little at a time until it is all added.
Cook, whisking frequently, until thickened. Taste for salt and pepper and turn off the heat.
Add the desired amount of veggies to your cooking liquid and bring to a low boil. Add the noodles, top off with more liquid if needed, cook until just done, 6-7 minutes. Drain.
Stir the sauce, tuna, pasta, and cheese together and spread into your casserole dish(es).
Top with crumbs and bake at 350 degrees for 10-15 minutes or until the top is lightly browned.
You can use 1 1/2-2 lbs. of any pasta shape you want, just adjust the boil time accordingly.
Notes
*1 If you like it cheesy, layer more shredded cheese in when you put your pasta in the baking pan.