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Tuesday, July 1, 2014

TUNA NOODLE CASSEROLE





   




Makes 6-8 servings









Prepare: 
          2 cups dry egg noodles 
            (or bowtie noodles, or similar) according to
            package directions.  Drain.

Heat oven to 375 degrees F.

While noodles are cooking, combine in bowl and set aside:
        1 can (10 3/4 oz.) cream of mushroom soup
        1/2 cup milk
        2 cans (about 5 oz. each) tuna, drained

Combine in small bowl and set aside:
        1/4 cup dry bread crumbs
        1 Tbsp. butter, melted

Heat fry pan on medium-high (on my electric stove, 
I turn it to 8.)
When hot, add about 2 Tbsp. olive oil or your favorite cooking oil to lightly cover bottom of pan.

Add and cook 1 minute:
       1 cup chopped onions

Add: 2/3-1 cup chopped mushrooms and continue cooking until onions are lightly caramelized – about   1-2 minutes more (don't overcook.)
Remove from heat.

Add soup mixture and noodles; mix thoroughly.

Spray 1 1/2 to 2 qt. baking dish with pan spray.
Add mixture.
Sprinkle bread crumb mixture on top.

Bake about 20-30 minutes until top is golden brown and casserole is heated through.