noodly appendages!

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The snow storm has trapped Nick and I over on Lawn Street so our only options for groceries are CVS and Sunoco. I'm not really running low on food, but I am running low on creative recipe ideas that I have the ingredients for. So tonight I set about googling what I did have and came up with a great Cheese Tuna Noodle Casserole.
I didn't have any egg noodles, but I did have two boxes of Hamburger Helper so I just grabbed the noodles out of there. Also, for the bread-crumbs I used a mix of Italian bread crumbs and some white bread I had broken up.
Tuna Noodle Casserole
1 (8 ounce) package wide egg noodles
1/4 cup butter or margerine, cubed
8 slices American cheese
2 (6 ounce) can Albacore, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup bread crumbs

Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, cheese slices, tuna, and the soup. Top the casserole with bread crumbs. Bake at 350°F for 10 to 15 minutes.

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