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Not Your "Ho-Hum" Tuna Noodle Casserole (1/5/2007)

"Cookin' With Kaye" is sponsored by EconoFoods on JFK Road in Dubuque.


4 cups uncooked bowtie pasta (12 oz. box)
1 tablespoon butter
1/2 small onion (chopped) (about 1/4 cup)
1 medium carrot (shredded)
1 stalk celery (chopped)
1/2 medium red bell pepper (chopped)
1 can Cheddar Cheese soup
3/4 cup milk
1-16 oz. container sour cream
2 cups shredded cheddar cheese
1 4 oz. can mushrooms (drained)
1 cup frozen peas
2 small cans tuna
I bag of Extra Cheddar Goldfish crackers (crush 1/2 package)


Cook the bowtie pasta according to package directions. Drain and set asided.

Saute the onion, carrot, red pepper and celery in butter until onion is translucent and soft.

In a large bowl, mix the cooked vegetables with cheddar cheese soup, sour cream and milk. Add 1 cup shredded cheddar cheese. Add mushrooms and peas. Season with a little salt & pepper. Stir in the cooked pasta and then gently fold in tuna.

In a 9 x 13 casserole dish (sprayed with non-stick cooking spray), pour pasta and tuna mixture. Top with remaining 1 cup of shredded cheddar cheese. Cover with aluminum foil.

Bake at 350-degrees for 45-55 minutes or until bubbly. Top
with crushed goldfish crackers and return to oven for 10 minutes. Remove from oven and let stand 5 minutes. Serve.

(You can use the remaining goldfish crackers to top the casserole with. Kids will love it!)

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