We love this tuna casserole- it comes from the Better Homes and Gardens New Cookbook (aka. the Cooking Bible) originally but I have made quite a few changes to it over the years to try to get it perfectly creamy and delicious.
Tuna Noodle Casserole
6 Cups or a 1 Pound Bag of Egg Noodles
1/4 – 1/2 Cup Chopped Onion (Can use Dried)
1/2 Cup Butter
1/2 Cup Flour
1 teaspoon Salt
1 1/2 teaspoons Mustard (1 t. if using dry mustard)
1/2 teaspoon black pepper
2 Cups Milk
1-2 Cans of Tuna
1 Cup Cheddar Cheese (optional)
3 Tablespoons Butter
3 Slices Bread, torn into small crumbs
Cook and drain noodles. Melt butter in saucepan, and cook the onions in it for a few minutes.
Stir in flour, salt, mustard and pepper.
Add milk all at once; cook and stir until thickened and bubbly. Mix sauce with noodles, tuna, and cheese. Spread the mixture in a casserole dish.
Melt 3 Tablespoons of butter in the microwave and mix with bread crumbs, sprinkle it on the top of the casserole.
Bake at 350 degrees for 20 minutes, or until bread topping is crisp and crunchy.
My husband came up with Chili Cheese Dog Casserole a couple years ago but when I made it for him just recently he had forgotten all about it! This is my favorite easy dinner to make after making a huge batch of chili– it seems new and different but it’s a great way to use the leftovers. If you don’t have leftover chili, canned chili works well too!
15 Minute Supper: Chili Cheese Dog Casserole
4 Cups Chili
3 Cups Hash browns
3 Hot Dogs (Sliced)
1 Cup Cheddar Cheese
First cook the hashbrowns and sliced hot dogs.
Set 1/2 Cup Cheese to the side, and mix all of the other ingredients together in a pot on the stove, until the cheese is melted and everything is warm.
Top each serving with the cheese you set aside in the beginning.
When I made this the last time I left out the hot dogs because I made our Sausage Link Chili– and the sausage was too much like hot dogs so they didn’t need to be added.
Need more quick suppers? Check out these other great #15MinuteSuppers!
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