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

Servings: (6-8)
Prep: 20 Mins.
Bake: 35 Mins.


1 (12-oz. bag) wide-egg noodles cooked according to pkg directions, but to al dente for about 5 minutes, drain

2 TB mazola oil
1/2 cup diced yellow onion
1/4 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
1 TB worcestershire
1 teaspoon lemon juice
1 TB dried parsley

13 ritz crackers, crushed
1 TB shredded parmesan
2 tablespoons melted unsalted butter


Preheat oven to 375 degrees. Spray, then 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 crisp-tender. Add the frozen peas, and set skillet aside off heat.

In a large bowl, combine sauce ingredients.  Add the cooked noodles and filling ingredients to the bowl; fold to combine.  Add casserole mixture to the baking dish and spread out in an even layer.

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

Bake in preheated oven, covered, for 25 minutes. Uncover, then continue baking for 10 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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