Not Your "Ho Hum" Tuna Noodle Casserole Recipe

  • 4 cups uncooked bowtie pasta (12 ounce box)
  • 1 tablespoon butter
  • 1/2 onion, chopped (1/4 cup) (small)
  • 1 carrot, shredded (medium)
  • 1 stalk celery, chopped
  • 1/2 red bell pepper, chopped (medium)
  • 1 can cheddar cheese soup
  • 3/4 cup Milk
  • 1 package sour cream (16 ounce pkg)
  • 2 cups shredded cheddar cheese
  • 1 can mushrooms, drained (4 oz. can)
  • 1 cup frozen peas
  • 2 cans Tuna (small cans)
  • 1 package extra cheddar Goldfish crackers (crush 1/2 pkg)
Cook the bowtie pasta according to package directions. Drain and set aside.

Sauté the onion, carrot, red pepper and celery in butter until onion is translucent and soft.

In a large bowl, mix the cooked vegetables with cheddar cheese soup, sour cream and milk. Add 1 cup shredded cheddar cheese. Add mushrooms and peas. Season with a little salt & pepper. Stir in the cooked pasta and then gently fold in tuna.

In a 9 x 13 casserole dish (sprayed with non-stick cooking spray), pour pasta and tuna mixture. Top with remaining 1 cup of shredded cheddar cheese. Cover with aluminum foil.

Bake at 350-degrees for 45-55 minutes or until bubbly. Top with crushed goldfish crackers and return to oven for 10 minutes. Remove from oven and let stand 5 minutes. Serve.

(You can use the remaining goldfish crackers to top the casserole with. Kids will love it!)

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