Windy's Tuna Noodle CasseroleFrom windy1950 5 years ago
- 3 to 4 qts cold water shopping list
- 1 Tbsp salt shopping list
- 1 Tbsp cooking oil shopping list
- 1/2 bag (8 oz) Mueller’s® wide egg noodles shopping list
- 1 stick (4 oz) butter shopping list
- 1 can (13.25 oz net wt) sliced mushrooms, well drained shopping list
- 4 medium onions, peeled and julienned shopping list
- 4 to 5 grinds fresh cracked pepper shopping list
- 3 cans (5 oz) oil-packed tuna, well drained and flaked shopping list
- 1 bag (16 oz) frozen peas, thawed shopping list
- 1 can (26 oz) condensed cream of mushroom soup shopping list
- salt, only if needed and as desired shopping list
- 1 small can (2.8 oz) French’s® French fried onions shopping list
How to make it
- Preheat oven to 350°F. Lightly grease or spray a 3- or 4-ltr casserole...
- 1. Bring the water and salt to a boil in a spaghetti cooker (stock pot with strainer) over high heat. Add the cooking oil and noodles and return to the boil; reduce heat to medium and cook for about 6 to 7 minutes. Scoot pan off the burner and strain the noodles.
- 2. Meanwhile, melt the butter over medium heat in a large, deep skillet (4 qt chicken fryer is good). When the butter is sizzling — but not smoking, add the mushrooms and julienned onions to the pan. Season with pepper and cook over medium heat for about 10 minutes, or until the veggies are lightly caramelized and most if not all of any liquid is evaporated.
- 3. Quickly stir in the tuna, peas, and mushroom soup. Fold the cooked noodles into the tuna and veggie mixture. Taste and adjust seasoning if needed. Fill the greased casserole with the combined ingredients and place in the preheated oven.
- 4. Bake for 45 minutes. Scatter the french fried onions over the surface of the casserole and return to the oven for another 5 to 10 minutes, or until the onions are nicely toasted and everything is heated through.
- SUGGESTED SIDES: Buttered bread or gelatin dessert.