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Tuna Noodle Casserole

Source of Recipe


From "Bake Until Bubbly" by Clifford A. Wright



List of Ingredients



• ½ pound wide flat egg noodles
  
• 12 ounces canned tuna in water, drained, flaked apart
  
• 2 cups (about 6 ounces) shredded Swiss cheese
  
• 1 cup heavy cream
  
• ¼ cup sour cream
  
• ¼ cup mayonnaise
  
• 1 cup fresh or frozen peas
  
• 6 Tbsp chopped onion
  
• ¼ cup chopped fresh chives
  
• ¼ cup diced green bell pepper
  
• Salt and freshly ground black pepper
  
• 2 Tbsp unsalted butter, melted
  
• 1 cup fresh bread crumbs
  






Instructions



1. Preheat oven to 425° F. Butter a 12x9x2-inch baking casserole.
   Bring a large pot of abundantly salted water to a vigorous boil. Add the noodles and boil until al dente. Drain the noodles, then transfer them to a large bowl with the tuna, and toss.
   
   
2. Meanwhile, in a saucepan over medium heat, combine the cheese, heavy cream, sour cream and mayonnaise with the peas, onion, chives and bell pepper, and cook, stirring, until smooth, about 7 minutes. Toss the sauce with the noodle mixture. Season with salt and pepper, and toss again.
   
   
3. Spread the noodle mixture evenly in the casserole.
   Toss the butter with the bread crumbs and sprinkle on top of the noodles. Bake until bubbling and golden and crispy on top, about 20 minutes. Serve hot.
   
   Makes 4 to 6 servings.