Monday, November 19, 2012

tuna noodle casserole

I'm visiting family right now as part of the Thanksgiving holiday, and coming home always makes me nostalgic about the recipes I enjoyed growing up.  One of those classic comfort food classics at our house was tuna noodle casserole.  My mom's was always so creamy and delicious, and it was always topped with crushed potato chips.  The best part was that she could whip up the entire recipe in under half an hour.

I opted for a cheesy topping instead of potato chips (simply because I didn't have chips in the pantry), but this recipe reminded me a lot of my mom's classic.  It was so good, I didn't even miss the potato chips! :)

Begin by sauteing mushrooms and onion in butter until tender.

Add tuna, peas, cream of mushroom soup, milk, and salt and pepper.  Stir to combine and heat until warmed.

Add cooked noodles.  I chose to use homemade noodles, but ordinarily Mom would cook up a package of egg noodles.  Either way, you'll get great results.

Top with shredded cheddar cheese (and, if you have them, crushed potato chips!).

Bake at 375 for 15 minutes or until the cheese is melted and the filling is hot and bubbly.

Can you say yum?

Serve up with a side salad for the perfect quick meal.

Tuna Noodle Casserole
1 onion, diced
8 oz. mushrooms, sliced
2 T. butter

12 oz. tuna, drained
1 cup peas
10 3/4 oz. can cream of mushroom soup
1 cup milk

salt and pepper, to taste
1 cup shredded Cheddar cheese
8 oz. pkg. egg noodles, cooked

Saute onion and mushrooms in butter until tender.  Add tuna, soup, peas, milk, and seasonings; mix well.  Transfer to a greased casserole dish.  Sprinkle with cheese.  Bake, uncovered, for 15 minutes at 375 degrees, until hot and bubbly.  Serves 6.

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