Friday, May 28, 2010

Yummy Tuna Noodle Casserole Recipe

I just ate the best tuna noodle casserole I've ever made. Ever.

I found the recipe at - follow the link for the original recipe (and I'll tell you my modified version). It received the Empty Serving Dish Award from my houseful of picky eaters. It is the first time in weeks that a dish I've made hasn't had leftovers!

Okay, here is my modified-to-feed-a-big-family recipe (follow the original recipe's amounts and my additions/deletions for my recipe - or just follow their recipe if you'd rather try that):

(serves 8-10)

In a dutch oven make 12 ounces egg noodles according to package directions. While the noodles are cooking, make the sauce.

In a large skillet, melt 2 TBS butter; sauté 1/2 medium onion and 1/2 cup celery until tender. Turn off the heat and stir in:

2 cans (approx. 7 ounces) tuna, drained, flaked
2 cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup milk
1 cup of frozen peas and carrots (my idea - not part of the original recipe)

In a 9 x 13 cake pan: butter the bottom and sides of the pan and add the cooked and drained egg noodles. Pour the sauce over the top and stir together. (Add the bread crumb sprinkle if you'd like to, increasing the amounts just by about 1/2 - I didn't and I liked it just fine)

Bake at 350° for 25 to 30 minutes, until lightly browned, hot, and bubbly.
Serves 8-10.

I hope you love it as much as we did! :)

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