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! :)
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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