Finely shredded mild cheddar cheese/Sharp cheese can be substituted
1 Cup (16 tbs) (To Taste)
2 Cup (32 tbs)
Bring a pot of a water to a boil, add salt to the water (optional). Add in Egg Noodles. Cook noodles from 10-12 minutes (10 minutes is better). After 10 minutes drain out Egg Noodles -Rinse with cool water, drain out all the water then pour over them hot tap water to re-warm the noodles, drain and set aside.
PREHEAT OVEN -- 350 DEGREES
Place Egg Noodles into a large bowl and add in Cream of Chicken Soup, recaito, 2 cans of Tuna, Frozen Vegetables,Red Pimientos and Celery and mix together. It may be a little difficult to mix because its a bit dry--that's expected. After all those ingredients are mixed add in all spices at once and stir. Once stirred add in milk stir in and then add cheese and mix together. If mixture is still dry add in up to another cup of milk. The mixuture should be moist.
Use a Lasagna Pan (11 3/4in X 9 1/4 in. X 1 1/2 in.) (line with aluminum foil to make it easier to clean up later). Take 1 tbs of Butter and butter the pan. Place in Egg Noodle Mixture in the pan. Taste the mixture, reseason as needed.
Using the remaining tbs of butter --melt the butter (you can put it into the microwave from 30-40 seconds). Place the bread crumbs into the melted butter and mix until it becomes the consistency of wet sand. Set aside.
Cover the casserole with foil and tuck in edges. Place in preheated oven at 350 degrees for 25-30 minutes.
After baking for 25-30 take out of oven and remove top foil. Sprinkle bread crumb/butter mixture over the top of the casserole and place back in the oven at 350 degrees for 5 minutes. For a darker top layer --keep in oven for up to 10 minutes... checking frequently.
This is a casserole which inculcates the flavors of Latin cooking! An easy recipe which requires a wee bit of effort, which will be paid off at the end of it all! See the video and let Vicki instruct you!