My other half has started to do most of the cooking on weekdays. Simple cooking, but really good cooking too! He is retired and I’m still working so some of the cooking duties fall to him.
Tonight we just had the best ever tuna casserole, it really beats anything I have made in the past, hands down.
Ready in a pinch, good for you, and it uses us some of the pantry goods that might otherwise overlooked.
The kicker is the topping that gives this casserole that added crunch!
Rating
- 1 package of egg noodles (12 oz)
- 1 chopped onion
- 2 cups shredded cheddar cheese
- 1 cup frozen peas (or peas and carrots)
- 2 cans of tuna, drained and flaked (6 oz)
- 2 cans of condensed cream of mushroom soup (10.75 oz)
- ½ a can of sliced mushrooms
- 1 cup crushed potato chips
- Bring a large pot of water to the boil adding just a dash of salt to the water. Cook pasta in the boiling water for 8 to 10 minutes, or until al dente. Drain.
- Preheat oven to 425 degrees (220 C)
- In a large bowl, thoroughly mix the noodles, onion, 1 cup of cheese, peas, tuna, soup and mushrooms.
- Transfer to a 13 x 9 inch baking dish (I like to use Pam on the dish before adding the ingredients), and top with potato chips and the remaining cup of cheese.
- Bake for 15 to 20 minutes until cheese is bubbly.
- Now both my other half and I love onions, so instead of just adding the onions, we like to brown them up in a separate pan with just a couple of drops of soya sauce added, and then continue the recipe as listed.
Tonight instead of just peas (he knows they are not my favorite veggie), he added peas and carrots.
The basic recipe was found on Allrecipes.com, but I think it’s ever better with our additions to the mix.
Without a doubt, this recipe is being added to my favourites list.
Hope you try it and enjoy it as much as we do.
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