Wednesday, January 20, 2010

Tuna Noodle Casserole Recipe

I sacrificially deviated from my menu schedule so that you all would be prepared for the Tuna Noodle Casserole.  You're welcome!   I have had so many compliments on this (not that I serve this for company, but I usually have people coming over at the last minute and they get this).  The only person in the world who doesn't like this is my best friend, Jess.  My mom always made this every time she was at our house (it just turned out that way) and I didn't find out until several years ago that she hated it.  I just chalk it up to her having bad taste when it comes to this casserole!!!

The recipe is as accurate as I can think of because so far it has simply been a little of this a little of that, but I have tried to get it in the real measurements for your sanity.  However, if you'd like to add a little more or less of each ingredient, go right ahead, but don't blame me if it turns out bad.  Ha!Ha!  Also, to make this low-fat, use fat free soup, milk, and cheese.  I do and it tastes just fine. 

Here it is:
2 tbs. butter
2 stalks celery chopped
1/2 large white onion chopped
2 cloves garlic minced or pressed
3/4 of 12 oz. bag of egg noodles (about 10 oz.)
1 1/2 cups frozen peas
2 cans of cream of mushroom soup
1 soup can of milk
1/4 - 1/2 cup grated parmesan cheese
1 can of tuna (in water) drained
bread crumbs for top

Preheat oven to 350 degrees. Saute celery, onion, and garlic in the butter over med-high heat until onion is translucent.  Be careful not to burn the garlic - you can add this at the end if you'd like.  Meanwhile, cook the egg noodles according to package directions and drain.  Place the peas, soup, milk and most of the parm. cheese together in casserole dish and stir until well combined.  Mix in the tuna. (don't forget the tuna!  I did that once.)
Add the sauteed celery, onion and garlic and mix with the rest of ingredients.  Then add the noodles, stir, and top with the bread crumbs and remaining parm. cheese.  Bake for 25-30 min. until bubbly. Enjoy!!!

Here's the process in pictures (although not quite like I told you above - I added the tuna last!)

This is my garlic press from Pampered Chef.  Let me tell you - not all garlic press' are created equal.  This thing is heavy duty and does an awesome job.  I've never used one better than this.  Make the investment - it's worth it.  The little thing on top pokes the garlic out for cleaning - very handy!

Press the garlic,

Add the onion and celery and saute until onion is translucent

Place peas, soup, milk, and cheese in casserole

Add noodles and tuna

Mix it all up and smooth top flat

Cover with bread crumbs and remaining parm cheese

Bake until a beautiful golden brown and bubbly


1 comment:

  1. I love this recipe! Tim isn't as fond of it but he eats it all the same. You made this once for us and added mushrroom pieces to it which I loved and Tim wouldn't touch :) I am adding this to my recipe box for future use