Sarah's Twisted Tuna Alfredo casserole
Sarah's Twisted Tuna Alfredo casserole

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, sarah's twisted tuna alfredo casserole. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sarah's Twisted Tuna Alfredo casserole is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Sarah's Twisted Tuna Alfredo casserole is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook sarah's twisted tuna alfredo casserole using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sarah's Twisted Tuna Alfredo casserole:
  1. Get 3 quart casserole dish
  2. Make ready 1 jar creamy tomato Alfredo sauce
  3. Make ready 1 10.75 oz Canned cheddar cheese soup
  4. Prepare 1 7 oz can tuna in water
  5. Take 1 onion diced
  6. Make ready 1 red bell pepper diced
  7. Take 4 tbsp minced garlic in water from jar
  8. Get 3 tbsp butter
  9. Prepare 2 tbsp cooking oil
  10. Prepare 1 tbsp dried parsley flakes
  11. Take 2 tbsp dried chives
  12. Make ready 1/3 tsp lemon pepper
  13. Take 4 cup noodles
  14. Make ready 3 tbsp chicken bullion
  15. Get 1 cup parmesan cheese
  16. Make ready 2/3 cup bread crumbs
Steps to make Sarah's Twisted Tuna Alfredo casserole:
  1. Cook noodles as directed on package. Add bullion to water before adding noodles.
  2. Saute onion, pepper, 3 tlbs garlic in cooking oil. When they are almost done add chives, parsley, and lemon pepper.
  3. Mix together the Alfredo sauce, soup, tuna, veggies and 2/3 of the Parmesan cheese. Pour over drained noodles and mix well.
  4. Pour mixture into greased 3 quart casserole dish.
  5. Mix bread crumbs and 1/3 cup Parmesan, 1 tlbs garlic and butter together. Sprinkle on top of casserole. Lightly sprinkle top with dried chives, and parsley.
  6. Bake at 425 for 30 minutes
  7. Let cool 10 minutes then serve :-)

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