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.