Tuna Noodle Casserole
This dressed up version of the casserole is affordable and will definitely be on your menu throughout Lent!
Ingredients
- 1-2 cans tuna drained
- 3 tbsp olive oil
- 1/2 large white onion diced
- 8 oz sliced mushrooms
- 3/4 cup peas frozen or canned
- 1 tsp garlic powder
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 10.5 oz mushroom soup
- 3/4 cup milk
- 8 oz egg noodles cooked and drained
- 1 cup shredded cheddar cheese
- 1 cup French fried onions
Instructions
- Preheat oven to 375º. Lightly grease your baking dish with cooking spray.
- Heat the olive oil in a large frying pan over medium heat. Add onions and mushrooms and sauté until the onions are translucent, about 5 minutes.
- Add peas, mushroom soup, cream cheese, sour cream, milk and garlic powder, salt and pepper to the pan and heat through.
- Add pasta and tuna, mix well and pour into a 8×8-inch baking dish sprayed with nonstick cooking spray. Top with shredded cheese and French fried onions.
- Bake for 20 minutes, or until onions are browned.