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Reilly's Tuna Noodle Casserole Recipe
3 cups uncooked elbow macaroni or 4 cups uncooked larger noodle (we use bowtie...farfalle)
Cook the macaroni until done, drain, and set aside.
one tablespoon butter
1/4 cup chopped onion
1/4 cup shredded carrot
1/4 cup chopped celery
1/4 cup chopped red pepper
Saute the onion, carrot, pepper and celery in the butter until onion is translucent and soft.
In a large bowl, mix the cooked veggies with one can of reduced-fat cheddar cheese soup (11 oz. can). Add one cup of light sour cream and 1/2 cup milk, you can use nonfat milk. Than add 1/2 cup shredded sharp cheddar cheese.
Stir in the cooked macaroni and GENTLY add two small cans or one large can tuna packed in water, drained.
Pour into a 1 1/2 quart casserole, sprinkle with another 1/2 cup shredded sharp cheddar and 1/4 cup shredded parmesan or romano cheese. Cover tightly.
Bake at 350°F for 30 minutes.
Here's the fun part...top with 1/2 cup of extra cheddar Goldfish crackers...not the bland ones but the extra cheesy ones..they taste like Cheese Nips. It is a cute tie-in, yes? Get it? TUNA casserole, fishie crackers...LOL! (Obviously I made that part up!)
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