Thursday, January 24, 2013

Tuna Noodle Casserole

I crave tuna casserole about 4 times every year, I have no idea why, but randomly I need to have it!  Is there anything better or easier than placing all ingredients in one dish with literally no fuss?  I think not.  Well, maybe takeout.  This recipe is great, inexpensive, and simple.  For non tuna eaters replace with canned or shredded chicken.
  • 1 bag egg noodles
  • 2 cans tuna
  • 1 can cream of mushroom
  • 6 oz plain Greek yogurt
  • 1 cup milk
  • 1 cup peas, frozen
  • 1 cup cheddar cheese
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • dash of garlic
  • salt and pepper, to taste

Directions:  Pre heat oven to 350 degrees.  Boil noodles according to package directions.  In a large bow mix tuna, cream of mushroom, Greek yogurt, 1/2 cup cheddar cheese, milk, peas, and all seasonings.  When noodles are done mix into tuna mixture and pour into greased casserole dish.  Top with remaining cheese and bake for 20 minutes covered and 5 minutes uncovered.

Cookers Note:  This recipe if for a 9 x 13 baking dish however, I make it in a small casserole dish and freeze one for a later date.

No comments:

Post a Comment