Not Your Grandma's Tuna Noodle Casserole

My Grandma never actually made tuna noodle casserole but the original recipe calls for canned cream of celery soup, egg noodles, and peas...three things we rarely have in the house. So, I decided to update it a bit.

 First put a pot of water on to boil. You'll be cooking a 1/2 lb of rotini pasta.

 While you are waiting for the water to boil, thaw 1 cup of frozen chopped broccoli, chop up half a medium onion, and drain 2 cans of tuna. Put the tuna and broccoli in a 13 inch glass baking dish. You can put the onions in with the pasta to make them tender. Once the pasta goes into the water, preheat your oven to 350 degrees.

 Next make the sauce for the casserole:

1/2 cup sour cream
1/2 cup skim milk
4oz. cream cheese
1 tsp. salt
1 tsp. pepper
 1/2 tbsp. fresh garlic
1 tbsp. dill

 Heat the milk and cream cheese in the microwave for about 2 minutes so the cream cheese is melted. Stir in the remaining ingredients.


*The sauce may taste a bit salty but it will be fine once you mix it with everything.




Once the pasta is al dente, drain it and pour it in the baking dish also. Pour the sauce over the top and mix everything thoroughly. Sprinkle on top a mixture of 1/2 cup bread crumbs and 1/4 cup grated parmesan cheese. Put a little olive oil or butter on the top to help the bread crumbs brown.

Bake at 350 degrees for 15-20 minutes, until the bread crumbs are golden brown. Now serve yourself a big bowl and enjoy!