Wednesday, January 22, 2014

Creamy Tuna & Noodles Casserole

Creamy Tuna & Noodles Casserole
(4-6 servings)


8 oz. Egg Noodles, cooked
1/4 cup Yellow Onion, chopped
2 (5 oz.) cans Albacore Tuna, drained
1 (10 ¾ oz.) can Cream of Mushroom Soup
1 cup Milk
1/2 cup Mayonnaise
2 (4 oz.) cans Sliced Mushrooms, drained & chopped
1/2 tsp. Black Pepper
1/2 tsp. Kosher Salt
1/2 tsp. Garlic Powder
1/2 cup Plain Bread Crumbs
1 tbsp. Unsalted Butter, melted


In a medium bowl, combine the onion, tuna and mushrooms. In large bowl, combine soup, milk, mayonnaise, pepper, salt and garlic powder. To the large bowl add the cooked noodles and the tuna mixture from the medium bowl. Carefully combine all ingredients and pour into a buttered 2 quart baking dish smoothing it as you finish. In a small bowl combine bread crumbs and melted butter. Then sprinkle evenly over the tuna mixture. Place the dish in a pre-heated 350 degree oven for about 30 minutes or until browned lightly and it is bubbly along the sides.

Note: You can add or substitute other ingredients to this dish. I like mushrooms and don't like peas, so I do it this way.

Ideas for Future Efforts

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