Tuna Noodle Casserole Revised

I’m not very excited about the grocery specials this week, so I’m making dishes I’ve been thinking about for a while.  When the weather gets bad, or you just can’t take going to the grocery store again, here’s a new make on an old classic pantry meal.  I don’t know why I have a thing for these old casseroles lately.  They were always kind of comfort food, I guess.

Tuna Casserole

And yes I know I used spinach instead of peas, but I have a really good excuse.  January 1st my 4 year old refrigerator in the kitchen quit working.  And I love that refrigerator, it’s just like the one on Two and a Half Men, but I digress.  So at 9pm I was trying to figure out what to do with all this food.  I have another refrigerator in the laundry area, but who could get another thing in it?  I’m telling you all of that, to tell you this – my frozen peas were in my neighbor’s freezer, and it was just too much trouble!!

Tuna Noodle Casserole

Prep Time: 15 minutes

Yield: Serves 4-6

Ingredients

  • 1/2 lb egg noodles, bow-tie pasta or other cooked
  • 1 (4.5 oz) can tuna in olive oil, undrained
  • 2 (4.5 oz) cans tuna in water, drained
  • 2 (4 oz) cans portobello or sliced mushrooms, drained*
  • 3/4 cup frozen peas
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/3 cup parmesan or romano cheese
  • 1/2-1 cup all natural cream of mushroom soup or coconut milk
  • 1/2 tsp granulated onion powder
  • 1/2 tsp granulated garlic powder
  • 1/2 tsp dried dill weed
  • Cooked and crumbled bacon (optional)
  • Salt and pepper
  • 2 TBSP melted butter
  • 1/2-3/4 cup breadcrumbs

Instructions

  1. Combine noodles and next 13 ingredients. Place in a greased casserole or 8x8 dish.
  2. Mix together butter and breadcrumbs, and sprinkle over the top.
  3. Bake 350° for about 25-35 minutes.
  4. Note:*To rescue canned mushrooms and make them taste better, after draining, add water and a little fresh lemon or lime juice. Let set 5 min. then drain. I’m not a big fan of canned mushrooms, but the portobello aren’t bad, and they are great to have in a pinch.
http://www.centexcooks.com/tuna-noodle-casserole-revised/