A comforting and creamy pasta bake with tuna and vegetables, perfect for a family dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect crust.
Cook the egg noodles in a large pot of boiling salted water until al dente. Drain and toss with 1 tablespoon of butter.
Tossing the noodles with butter prevents them from sticking together.
In a large saucepan, melt the remaining butter over medium heat. Add the diced onion, celery, and bell pepper, and sauté until softened.
Cooking the vegetables releases their natural sweetness, enhancing the dish's flavor.
Stir in the garlic powder, seasoning salt, black pepper, milk, and sour cream. Cook, stirring frequently, until the mixture is smooth and heated through.
Stirring constantly prevents the sauce from curdling.
Add the tuna, pimiento, and Parmesan cheese to the saucepan. Mix well to combine.
Gently fold in the tuna to keep its texture intact.
Combine the cooked noodles with the sauce mixture. Transfer everything to a greased casserole dish.
Mix thoroughly to ensure even distribution of the sauce.
Sprinkle the top with breadcrumbs and shredded cheddar cheese.
For a golden crust, you can broil the dish for the last few minutes of baking.
Bake in the preheated oven for about 25 minutes, or until the top is golden and bubbly.
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Serve warm and enjoy your creamy tuna and veggie pasta bake!
Pair with a fresh salad for a complete meal.
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