Prep Time: 30 mins | Cook Time: 10 mins | Total Time: 40 mins | Yield: 4 Servings
The combination of noodles, tuna, mushrooms, and a lot more ingredients made this casserole awesome! In just 40 minutes, you will surely enjoy this Grown-Up Tuna Noodle Casserole! It is time to go to your kitchen and start prepping. Enjoy!
Ingredients:
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1 10.5 ounces Cream of mushroom soup
¾ cup Milk
8 ounces egg noodles or Rotini
½ large White onion, diced
4 ounces of Cream cheese
½ cup Sour cream
1 cup Colby jack cheese, shredded
8 ounces Tuna, drained, or 1.5 cups shredded chicken or turkey breast
3-4 medium Bella mushrooms, washed and sliced
1 cup French fried onions
1 teaspoon Garlic powder
Salt and pepper to taste
3 tablespoons Olive oil
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Slice the onions and mushrooms into small pieces.
Apply cooking spray to a baking dish.
Place a large pot with water on the stove and turn the heat to high.
Place a large frying pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the mushroom and onion slices into the hot pan, then sauté for a few minutes until soft.
Add the pasta to boiling water, then cook for a few minutes until firm to bite. Drain and set aside.
In the pan with the sauteed veggies, add garlic powder, mushroom soup, milk, cream cheese, and sour cream. Stir everything until well blended. Sprinkle a bit of salt and pepper to taste.
Add the cooked pasta into the pan with the sauce, then toss to coat.
Add the cooked chicken or tuna, then stir until well combined.
Move the pasta mixture into the prepared baking dish and spread it evenly.
Sprinkle a generous amount of cheese and 1 cup of French-fried onions over the dish.
Place it in the preheated oven and bake for about 10 minutes or until the top turns golden brown.
Serve right away. Enjoy!
Note:
Leftovers should be kept in the fridge. Reheat before serving again.
Nutrition Facts:
Serving: 1cup | Calories: 686 kcal | Carbohydrates: 47g | Protein: 31g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 151mg
Ingredients
- 1 10.5 ounces Cream of mushroom soup
- ¾ cup Milk
- 8 ounces egg noodles or Rotini
- ½ large White onion, diced
- 4 ounces of Cream cheese
- ½ cup Sour cream
- 1 cup Colby jack cheese, shredded
- 8 ounces Tuna, drained, or 1.5 cups shredded chicken or turkey breast
- 3-4 medium Bella mushrooms, washed and sliced
- 1 cup French fried onions
- 1 teaspoon Garlic powder
- Salt and pepper to taste
- 3 tablespoons Olive oil
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Slice the onions and mushrooms into small pieces.
Apply cooking spray to a baking dish.
Place a large pot with water on the stove and turn the heat to high.
Place a large frying pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the mushroom and onion slices into the hot pan, then sauté for a few minutes until soft.
Add the pasta to boiling water, then cook for a few minutes until firm to bite. Drain and set aside.
In the pan with the sauteed veggies, add garlic powder, mushroom soup, milk, cream cheese, and sour cream. Stir everything until well blended. Sprinkle a bit of salt and pepper to taste.
Add the cooked pasta into the pan with the sauce, then toss to coat.
Add the cooked chicken or tuna, then stir until well combined.
Move the pasta mixture into the prepared baking dish and spread it evenly.
Sprinkle a generous amount of cheese and 1 cup of French-fried onions over the dish.
Place it in the preheated oven and bake for about 10 minutes or until the top turns golden brown.
Serve right away. Enjoy!
Notes
Leftovers should be kept in the fridge. Reheat before serving again.
