Tuna Noodle Casserole
This is classic comfort food at its best and the creamy taste will remind you of your childhood. Add a salad and some fresh Challah or crusty rye for dipping, to round out the meal.
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1
lb.
wide egg noodles or spiral pasta
follow package directions
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1
tsp.
canola oil or extra virgin olive oil
-
1
cup
fresh white button or portabella mushrooms
wiped clean and halved
-
2
cans of solid white tuna in water, drained and flaked
-
1
10.5 can cream of mushroom soup
-
1/2+
cup
Whole milk
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1
cup
frozen peas
thawed, optional
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Preheat oven to 350 degrees. Butter a casserole dish. Set aside.
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In a small saute pan, heat oil on medium-high heat. Saute mushroom until tender, about 5 minutes. Set aside.
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Boil noodles in salted water and drain. Set aside in a deep bowl. Add the tuna, soup, and milk. Gently combine. If it is not creamy enough, add a little more milk.
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Add sauteed mushrooms and pour into casserole dish and bake uncovered for 20 minutes. Serve hot.