Cheesy Tuna Noodle Casserole recipe

6 servings

1 (12 ounce) package egg noodles

2 tablespoons vegetable oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup red bell pepper, chopped

1 (11 ounce) can condensed cream of Cheddar cheese soup

1 (6 ounce) can tuna, drained

1/4 cup milk

1/4 teaspoon salt

ground black pepper to taste

1/4 cup Italian seasoned bread crumbs

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to boil; place noodles in water and bring to boil again.

Cook until al dente; drain well.

While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers.

Saute until tender.

Pour soup, tuna, milk, salt and black pepper into the saucepan.

Mix well over medium-low heat.

Fold the noodles into the saucepan.

Pour entire mixture into a 2 quart casserole.

Sprinkle bread crumbs over the mixture.

Bake 20 to 30 minutes or until the top is crisp and golden brown.