Thursday, April 14, 2011

Tuna Noodle Casserole

 I have always wanted to make a tuna casserole, and when I saw one on Can You Stay For Dinner, I knew it was time to try it out! It was just as yummy as it looked, and was super easy to boot! We don't eat a lot of fish in our family, but I like to have a little bit of fish a few times a month. Now we have one more option to choose from! 

Tuna Noodle Casserole

1lb box of rotini pasta. *I used the multi colored ones for fun
2 cans tuna, drained and flaked with a fork
2 cups peas, fresh or frozen
1/2 onion diced fine *optional, remember you're also using fried onions for topping. we just like onions!
2 cans condensed cream of mushroom soup
1 cup milk
½ cup grated parmesan cheese
1/2-3/4 teaspoon garlic powder *I thought a full teaspoon was too much
1 teaspoon black pepper
1 small can french fried onions finely crushed

Get your pasta cooking. Preheat the oven to 375°F. Combine tuna, and peas *and onion, in a large mixing bowl. In a separate bowl, whisk together the soup, milk, cheese, garlic powder, and pepper, and pour over the top of the tuna, peas and onions. Stir to combine. Add noodles and stir until noodles are coated evenly. Pour into a greased casserole dish. Bake, covered with foil, for 20 minutes. Remove the foil, sprinkle the french fried onions evenly over the top and bake uncovered for an additional 5 minutes.

Linked these up on
Mommy’s Kitchen


Aimee & Brennen Fuller

This may possibly be tomorrow's dinner. With PB Truffle brownies for dessert. I'll let you know how it goes.

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