When one thinks of noodling it usually refers to a way of catching catfish. Taking that catchy tern this recipe uses it to describe the pasta needed to make this casserole. This dish is very easy to prepare. One pot is all that is needed to create a delicious tuna noodle casserole for lunch or dinner.
- 8 ounces of elbow macaroni
- ¼ to ½ cup of milk
- 1 (8 ounce) package of semi-soft garlic and herb cheese
- 1 (12 ¼ ounce) can of solid white tuna, drained and flaked
- Salt and pepper to taste
- Cook macaroni according to package directions, drain and return elbows back to the pan cooked in.
- Add in ¼ cup of milk and the cheese and cook over a medium flame allowing the cheese to completely melt and coat the macaroni.
- Add a little more milk to the cooking process if the cheese sauce seems too thick to give it a creamy consistency.
- Then fold in the flaked tuna and cook till tuna is heated through.
- Season with salt and pepper to taste and serve while hot.
- Try different pastas for a completely different look and create a different texture to the casserole each time it’s prepared. (Cavatelli, medium shells or wagon wheels are good choices to try.)
- Create a vegetable and tuna noodle salad. Just add 1 cup of thawed frozen vegetables and heat until vegetables are cooked through before the tuna is added in.
- If you tire of tuna try substituting canned salmon instead.
© 2013 Beverly Mucha / All Rights Reserved
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