HOMEMADE TUNA NOODLE CASSEROLE

For a change, you can use chicken instead of tuna; you'll have a hearty creamy chicken noodle casserole.

OLD FASHIONED TUNA NOODLE CASSEROLE

12 oz bag egg noodles, cooked
1/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup fresh mushrooms, sliced
2 tsp homemade garlic powder
2 tsp homemade onion powder
1 cup frozen peas (or asparagus, broccoli, etc)
2 cups cheddar cheese, shredded
2 (16oz) tuna, drained
1 can homemade cream of chicken soup
1 can homemade cream of celery soup
1 can homemade cream of mushroom soup
1/2 cup milk
1/2 cup sour cream

1 cup Ritz cracker crumbs
2 TBS butter, melted

PREHEAT oven to 425 degrees and spray a casserole dish with vegetable oil.

In a skillet, add the onion, celery, mushrooms and peas. Season with the garlic and onion powder, and sauté until tender.

In a large bowl, whisk the sour cream and milk together with the three cans of soup. Add the cheddar cheese, sauteed vegetables, cooked pasta and drained tuna; mixing well.

Mix the cracker crumbs with the melted butter and sprinkle over the top of the casserole. Bake for 15 to 20 minutes or until heated through.

NOTE:
You may top the casserole with more cheddar cheese and then sprinkle the crumb mixture over all.