Tuna Noodle Casserole

 

 

Tuna Noodle Casserole

photo credit Spark recipes

       INGREDIENTS

12 ounces wide egg noodles (not extra wide), slightly under cooked with a little firmness *under cook about 2 minutes less than according to package 

1/2 cup yellow onion, diced

2 tablespoons butter

12 ounce can solid white albacore tuna in water, drained well

2 cans (10.5 ounces) condensed cream of mushroom soup – OR make homemade condensed cream of mushroom soup

1/3 cup mayonnaise (like Hellmann’s) 

1/3 cup sour cream

1/3 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese

1 cup peas 

1 cup crushed potato chips 

 

METHOD 

1.   Set oven to 350 degrees Fahrenheit. Use non-stick cooking spray to coat a 9 by 13 baking dish. When cooking egg noodles, be sure to leave them 2 minutes under doneness so that they are still little firm. Flow freely.

2.  Melt butter in a skillet over medium-high heat before adding onions. Sauté onions until they are soft and tender. 

3.  Add the sautéed onions and butter from the skillet along with the cream of mushroom soup, mayonnaise, sour cream, milk, salt, and pepper to a large bowl. Mix thoroughly. After that, stir in the tuna, peas, and cheddar cheese. Lastly, stir in the prepared egg noodles by gently folding them into the broth and tuna combination. Pour the mixture into the casserole. Add crushed potato chips evenly on top.

4.   Put casserole on the middle rack of the oven and bake for about 30 minutes, covered, or until heated all the way through.


                                                                                Photo credit freepik


Comments

Post a Comment

Popular posts from this blog

MIXED FRIED FISH

Image
    MIXED FRIED FISH               INGREDIENTS                           450 g squid                          250 g red mullet                          200 g prawns                          100 g anchovies                          150 g sardines                          100 g semolina Flour                          Oil for frying as needed salt            METHOD                      1. Cut the tentacles from the body and remove the skin from the squid to clean it.                    2. Squeeze out and discard the beak that is placed in the middle of the tentacles by flipping back the tentacles. Remove the transparent inner cartilage, the eyes, and the internal organs. Cut the squid's body into rings (if the squid is small, it can even be left whole).                    3. Prepare and fillet the red mullet, gut the sardines and anchovies, then clean and remove the heads from the prawns.                4. In a big skillet, heat the oil until it is hot. To pr
Read more

Old-Fashioned Meatloaf

Image
    Old-Fashioned Meatloaf   Photo Credit Betty Crocker              Ingredients 1 pound ground beef, 80/20 1 tablespoon Steak Seasoning 1 tablespoon garlic, minced 1/4 cup minced onions 2 eggs 3/4 cup milk 3/4 cup old fashioned rolled oats (regular or gluten free oats) 1 tablespoon Worcestershire sauce 2 tablespoon ketchup 1 15-ounce can tomato soup, divided   Instructions 1. Preheat the oven to 350F. Spray some mild cooking spray on a baking sheet with a rim. A large bowl should be used to combine the milk and oats. To let the oats absorb the milk, set aside for 15 minutes.       2. Strain the milk into a different container after 15 minutes, but keep it. (It's alright if there is no more milk. While some oat brands absorb all the milk, some do not). 3. Combine the ground beef, eggs, Worcestershire sauce, steak seasoning, garlic, onions, ketchup, and 3 tablespoons of tomato soup in the bowl with the oats. 4. Just combine but try not to overwork it
Read more