Tuna Casserole

Prep Time 20

Cook Time 55

cooling time 15

Servings

Calories 918kcal

3/4 lbs Granny Smith Apples peeled cored and sliced or diced into bite sized pieces
2 TBSP Granulated sugar
1/4 TBSP Lemon juice
1/2 TBSP Cornstarch or all purpose flour
1/8 tsp Salt
1/4 tsp Ground cinnamon
1 cup Vanilla ice cream

Prep the ingredients per the instructions above.
Preheat the oven to 375° F (190°C). Lightly spray a ramekin or similar small baking vessel with nonstick cooking spray and set aside.
Crumble topping: In a medium bowl combine all-purpose flour, brown sugar, salt, baking powder, and cinnamon. Whisk to combine. Add the melted butter and stir with a fork until crumbly.
Apple filling: In a large bowl, combine apples, granulated sugar, lemon juice, cornstarch (or flour if using),, and ground cinnamon. Transfer the apple mixture to the prepared baking vessel. Sprinkle the crumble mixture evenly over the top of the filling.
Bake for 35 to 45 minutes or until bubbling and golden brown on top. Let cool for 15 minutes before serving.
Bring a pot of salted water to a boil. Cook the noodles according to the instructions on the package. Once tender, drain well.
Grease a baking dish using butter. Set aside. Drain the tuna and flake with a fork.
In a large bowl, mix the mushroom soup with half and half. Add the cooked noodles, tuna, peas, and butter. Season with salt and pepper. Mix everything together well and pour it into the buttered baking dish.
Top with cheddar cheese, bread crumbs, and parmesan cheese.
Bake for 30 minutes or until bubbly and the top is golden brown.
Toast the bread.
Serve: Portion the casserole and serve with bread and milk. Enjoy with apple crumble topped with ice cream.