Diva Tasting: Tuna Noodle Casserole…

Tuna Noodle Casserole. 


  • 1 Sm Box Macaroni Prepared to Packages
  • 1/4 Cup Butter
  • 1/4 Cup Milk
  • 1 (10.75 Ounce) Can Cream Of Mushroom Soup
  • 2 (5 Ounce) Cans Tuna, Drained And Flaked
  • 1/2 Cup Milk
  • 2 Cups Shredded Cheddar Cheese
  • 1 Tablespoon Minced Fresh Parsley, Or To Taste
  • 1/4 Cup Bread Crumbs
  • 1/4 Cup Butter, Melted
  • 1 Cup Cheddar for Topping
  • 1/2 Teaspoon Dried Dill Weed, Or To Taste (optional)


  1. Preheat oven to 350 degrees F. Grease a 9×13 baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to pot.
  3. Stir 1/4 cup butter, 1/4 cup milk, and 2 Cups of Cheddar into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
  4. Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle remaining Cheddar cheese layer. Top with bread crumb mixture.
  5. Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.

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