Tuna Noodle Casserole

 

It's winter and I am feeling all the cozy eats, this is a family staple. Growing up my mom would make this almost weekly, it's affordable and man does it bring back the nostalgia of childhood. I can't wait to make this for George someday. This won't be one of his first foods just due to the mercury content in tuna, but after age 2 I will be incorporating it into our meal rotation. I normally add a can or cup of frozen peas, but we didn't have any. After fighting Covid this week in our household, I was so glad to have this prepared since we were not going out to the grocery store. We stuck to this meal, some meat free crockpot chili, and some Mex bowls because beans are life when you are quarantining. Chris & I both had no symptoms but we didn't want to expose anyone unnecessarily. I love how simple this recipe is and it truly hits all the marks. Give it a try this week & soak in the comfort food feels! 

Ingredients:

1 bag 16 oz extra wide egg noodles
1/2 of a medium onion-chopped
12 oz tuna- drained VERY well
2 cans favorite cream soup (mine is mushroom)
1/4 cup milk
2 tsp garlic powder
salt & pepper

How to:

Preheat oven to 350 degrees & spray a casserole 13 x 9 rectangular dish with non stick cooking spray. 

In a large pot saute onion in olive oil for a couple mins to remove bite, then remove and place in a large bowl. 

In same pot fill with water and boil. Follow cooking instructions on the lower end for the noodles, cook pasta till al dente.

Drain noodles and add to the large bowl. Next add canned soup, milk, and seasoning. You can add additional other veggies now such as drained and rinsed peas, mushrooms, or even chopped broccoli or spinach. Toss all ingredients together till combined completely. 

Pour mixture into casserole dish and press to an even layer. You can also top with crushed crackers such a Ritz or butter crackers. 

Bake for 30-40 mins or until golden on top. Remove from oven and enjoy! I sprinkled with green onion for some yummy onion flavor!