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Archive for November, 2010

So i had some Baby Bella Mushrooms that needed to be used up and after contemplating many different recipes I decided to go with a Tuna Noodle Casserole since I had most ingredients on hand.  I took ideas from many different recipes I found and came up with my own lil rendition:

Ingredients

  • 1 (12 ounce) package egg noodles
  • 1 medium onion, chopped
  • 2 cups shredded Cheddar cheese
  • 1/2 lb American Cheese (Deli slices preferably)
  • 1 cup frozen green peas
  • 3 (6 ounce) cans tuna, drained
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 package baby bella mushrooms, sliced
  • 1 sleeve ritz crackers, crushed
  • 1 stick butter
  • 2 cloves garlic
  • 1/2 cup sour cream
  • 1/2 cup milk
  • Salt & Pepper
  1. Bring a large pot of salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Saute mushroom slices in skillet with 1 tablespoon butter.
  3. Saute onion and garlic in skillet with 1 tablespoon butter.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. In a large bowl mix noodles, onion & garlic, 1 cup shredded cheese, peas, tuna, soup, sour cream, milk, salt, pepper and mushrooms. Transfer 1/2 of mixture to a 9×13 inch baking dish and smooth flat with spatula.
  6. Lay down slices of American Cheese and then cover with remaining mixture.
  7. Lay down a few more slices of American Cheese on top and remaining 1 cup shredded cheese.
  8. Microwave 1/2 stick of butter in microwave safe bowl.  Once melted add ritz crackers and stir with fork until crackers are butter coated, then sprinkle on top of casserole.
  9. Bake for 20 – 30 minutes in the preheated oven, or until cheese is bubbly.

 

Yes I realize this recipe has tons of cheese which most Tuna Noodle Casserole recipes only called for either shredded cheddar or American but since I LOVE cheese I opted to go with both – and it turned out spectacularly cheesy!

For a healthier version – cut back on the cheese, use margarine instead of butter, 98% Fat Free Mushroom Soup, Lite Sour Cream and Skim Milk.

 

 

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