I used to not be a huge fan of tuna casserole, but it’s Mike’s favorite. After trying a few recipes I combined and changed things and made it my own. And it is yummy!
- 1/2 a green pepper
- 2-3 green onions
- 2 celery stalks
- 1/2 red onion
- 1/2 bag egg noodles (about 6 oz.)
- 1 can cream of celery (or whatever)
- 1/2 cup heavy whipping cream
- 1 package tuna
- 1 cup frozen corn
- 1/4 ish cup grated parmesan
Pre-heat the oven to 350. Finely chop all the veggies (minus corn) and saute in about 1 tbs olive oil for a few minutes. Add in the cream, soup, tuna and corn. Gently mix it all together trying not to mutilate the tuna too much
Meanwhile, bring water to boil. Cook noodles as directed on package.
Add everything together in a casserole dish with a lid, along with some salt and pepper. My favorite for this is a deeper round one. Sprinkle the cheese on top, throw the lid on and pop it in the over for about 20-30 minutes until it’s warmed through and the cheese is melted.
(The lid is detrimental here. Mike hates dry, crunchy noodles on top. The soup and the cream make it so moist and yummy.)
Ella had fourths.