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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole pan with
Nonstick Cooking Spray (as needed)
In a large pot, bring water to a boil, add a generous pinch of salt and cook the
Fusilli Pasta (1 lb)
according to package instructions, about 10-12 minutes or until al dente. Drain the noodles, and return them to the pot.
Stir in the
Canned Tuna in Water (1 cup)
Cream of Mushroom Soup (2 cans)
Milk (1/2 cup)
Shredded Triple Cheddar Cheese Blend (1 cup)
, 1/2 tsp of
Lemon Juice (1)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
. Mix to combine, and be careful not to break the tuna too much.
In a small mixing bowl, combine the
Breadcrumbs (3/4 cup)
Butter (2 Tbsp)
. Spread the noodle mixture into the prepared casserole pan in an even layer. Sprinkle the bread crumbs over the noodles.
Bake in the oven for 15-20 minutes, or until the top starts to brown.
Once done, take it out of the oven and let it set for 5 minutes.
Fresh Parsley (1 Tbsp)
over the top of the casserole just before serving.
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