This homemade tuna noodle casserole is creamy and delicious. This is comfort food at it's best.
Add chicken and you'll have a hearty chicken noodle casserole that's creamy and delicious.
This casserole is creamy and seasoned perfectly. This is comfort food at it's best. This recipe is requested often.
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.
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