I grew up eating this from the time I was really little. I'm not sure where exactly the original recipe came from. Maybe my grandmother? No one really seems to know, but it has always been one of my favorites. It's like ooey gooey comfort food on a cold winter's day.
Cheesy Tuna Casserole
8 oz. small sea shell pasta
1 can (10.5 oz) condensed cream of celery soup
3/4 cup milk
1/3 cup Miracle Whip salad dressing
1/2 tsp. dry mustard
1 cup shredded cheddar cheese
1 can (6 oz.) tuna, drained
1/4 cup bread crumbs
1 Tbls. butter, melted
Cook the pasta according to the package directions. I've found that under cooking the pasta by about a minute or so keeps it from getting squishy while baking.
Meanwhile, mix the soup, milk, miracle whip, dry mustard, cheese and tuna together in a 2 qt casserole dish.
Mix bread crumbs and butter together in a small bowl; set aside.
Add cooked pasta to the soup mixture; mix well. Top with bread crumbs.
Bake in a preheated 350* oven for 45-50 minutes or until bread crumb topping is lightly browned.
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