A quick and easy go-to meal made with ingredients
most have on hand, and it's deliciously addicting...

Servings: (6)
Prep: 20 Mins.
Bake: 30 Mins.


9 oz. cooked wide-egg noodles, al dente for about 5 minutes (about 3/4 of a 12-oz bag), drain

2 TB mazola oil
1/4 cup diced yellow onion
1/2 cup diced celery
1/4 cup finely diced carrots
Assembled and ready for the oven...
1 (4-oz can) sliced mushrooms, drained
1/2 teaspoon garlic granules
1/2 teaspoon onion granules
1/4 teaspoon red pepper flakes
1/2 teaspoon Johnny's Seasoning
1/4 teaspoon Old Bay Seasoning
--1/4 cup frozen peas

1 (10.5-oz can) cream of mushroom soup
1 (7-oz can) albacore tuna packed in water, do not drain - however break up pieces
3/4 cup mayonnaise
1 cup 2% milk
3/4 cup shredded Mexican blend cheese

13 ritz crackers, crushed
2 tablespoons melted unsalted butter


Preheat oven to 375 degrees. Set aside a 9x13" glass baking dish.

Heat oil in a large skillet over medium heat, add all filling ingredients, except frozen peas, and cook for 5 to 7 minutes while occasionally stirring, just until carrots are tender. Add the frozen peas, and cook for 1 minute; set filling aside off heat.

In a large bowl, combine sauce ingredients.  Add the cooked noodles and filling ingredients, fold to combine.  Add casserole mixture to the baking dish.

In a small bowl, add the crushed ritz crackers and melted butter, mix to combine.  Sprinkle casserole with the topping mixture.

Bake in preheated oven, uncovered, for 30 minutes, just until top turns golden.  Let stand 5 minutes, then serve with your favorite salad and/or garlic bread. ~ Enjoy!

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