Prep Time: 30 mins | Cook Time: 10 mins | Total Time: 40 mins | Servings: 4
I am ready for another wonderful casserole. Today, I am making my family’s favourite Tuna Noodle Casserole. It is super easy and quick to make. Not to mention, freezer-friendly, too!
Ingredients
3 tablespoons olive oil
1-2 cans tuna drained or 3 c. shredded chicken or turkey breast
3-4 mini Bella mushrooms washed and sliced
½ large white onion diced
1 teaspoon garlic powder
½ cup sour cream
1 can mushroom soup 10.5 ounces
4 ounces cream cheese
¾ cup milk
1 cup Colby jack cheese shredded
1 cup french fried onions
8 ounces any pasta your preference
Salt and pepper to taste
How to make Grown-Up Tuna Noodle Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees. While preheating the oven, slice the mushrooms and dice the onions. Using cooking spray, lightly grease a baking dish.
Step 2: In a large frying pan, heat the oil over medium heat. Once the oil is hot, add the onions and mushrooms to the skillet and saute until the onions are translucent.
Step 3: Following the package directions, cook the pasta until al dente.
Step 4: To the frying pan, add the mushroom soup, cream cheese, sour cream, milk, and garlic powder. Cook until heated through. To taste, season with salt and pepper.
Step 5: Once the pasta is done, drain well and add to the pan. Toss to coat the pasta well.
Step 6: Then, add the well-drained tuna or cooked chicken. Mix well, then pour everything into the prepared baking dish. On top, sprinkle the shredded cheese followed by the french fried onions.
Step 7: Place in the preheated oven and bake for about 10 minutes or until the onions are golden brown. Remove from the oven once done and serve the casserole hot. Enjoy!
Note:
When freezing the casserole, stop just before adding the onions. When ready to cook, thaw completely, then add the onions and bake as instructed.
Nutrition Info.
Calories: 650kcal
Ingredients
- 3 tablespoons olive oil
- 1-2 cans tuna drained or 3 c. shredded chicken or turkey breast
- 3-4 mini Bella mushrooms washed and sliced
- ½ large white onion diced
- 1 teaspoon garlic powder
- ½ cup sour cream
- 1 can mushroom soup 10.5 ounces
- 4 ounces cream cheese
- ¾ cup milk
- 1 cup Colby jack cheese shredded
- 1 cup french fried onions
- 8 ounces any pasta your preference
- Salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees. While preheating the oven, slice the mushrooms and dice the onions. Using cooking spray, lightly grease a baking dish.
Step 2: In a large frying pan, heat the oil over medium heat. Once the oil is hot, add the onions and mushrooms to the skillet and saute until the onions are translucent.
Step 3: Following the package directions, cook the pasta until al dente.
Step 4: To the frying pan, add the mushroom soup, cream cheese, sour cream, milk, and garlic powder. Cook until heated through. To taste, season with salt and pepper.
Step 5: Once the pasta is done, drain well and add to the pan. Toss to coat the pasta well.
Step 6: Then, add the well-drained tuna or cooked chicken. Mix well, then pour everything into the prepared baking dish. On top, sprinkle the shredded cheese followed by the french fried onions.
Step 7: Place in the preheated oven and bake for about 10 minutes or until the onions are golden brown. Remove from the oven once done and serve the casserole hot. Enjoy!
Notes
When freezing the casserole, stop just before adding the onions. When ready to cook, thaw completely, then add the onions and bake as instructed.
