Prep Time: 30 mins | Cook Time: 10 mins | Total Time: 40 mins | Servings: 4
If you love casseroles, then this Grown-Up Tuna Noodle Casserole is a must-try! It is packed with sauteed mushrooms, Colby jack cheese, fried onions, and more and baked to perfection. The best part is this recipe is freezer-friendly, too!
Ingredients
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3 tablespoons olive oil
1-2 cans tuna, drained or 3 c. shredded chicken or turkey breast
½ large white onion, diced
½ cup sour cream
1 teaspoon garlic powder
3-4 mini Bella mushrooms, washed and sliced
4 ounces cream cheese
1 cup Colby jack cheese, shredded
1 can mushroom soup 10.5 ounces
8 ounces of any pasta your preference
1 cup French fried onions
¾ cup milk
Salt and pepper to taste
How to make Grown-Up Tuna Noodle Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees. Meanwhile, slice the mushrooms and dice the onion. Using cooking spray, lightly grease your baking dish.
Step 2: In a large frying pan, heat the olive oil over medium heat. Add the onions and mushrooms to the hot oil and saute for a few minutes 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, and cook until hot. Once everything is all warmed up, season with salt and pepper.
Step 5: When the pasta is done, drain well and add to the pan. Toss to coat.
Step 6: On top, add the shredded cheese and sprinkle with the french fried onions. Transfer the pan to the preheated oven and bake for about 10 minutes at 375 degrees F or until the onions are golden brown.
Step 7: Remove from the oven when done and serve the casserole immediately. Enjoy!
Note:
When planning to the freezer, stop just before adding the onions. Keep in the freezer. Thaw in the fridge completely, then top with onions and bake as instructed.
Nutrition Info.
Calories: 650 kcal
Ingredients
- 3 tablespoons olive oil
- 1-2 cans tuna, drained or 3 c. shredded chicken or turkey breast
- ½ large white onion, diced
- ½ cup sour cream
- 1 teaspoon garlic powder
- 3-4 mini Bella mushrooms, washed and sliced
- 4 ounces cream cheese
- 1 cup Colby jack cheese, shredded
- 1 can mushroom soup 10.5 ounces
- 8 ounces of any pasta your preference
- 1 cup French fried onions
- ¾ cup milk
- Salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees. Meanwhile, slice the mushrooms and dice the onion. Using cooking spray, lightly grease your baking dish.
Step 2: In a large frying pan, heat the olive oil over medium heat. Add the onions and mushrooms to the hot oil and saute for a few minutes 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, and cook until hot. Once everything is all warmed up, season with salt and pepper.
Step 5: When the pasta is done, drain well and add to the pan. Toss to coat.
Step 6: On top, add the shredded cheese and sprinkle with the french fried onions. Transfer the pan to the preheated oven and bake for about 10 minutes at 375 degrees F or until the onions are golden brown.
Step 7: Remove from the oven when done and serve the casserole immediately. Enjoy!
Notes
When planning to the freezer, stop just before adding the onions. Keep in the freezer. Thaw in the fridge completely, then top with onions and bake as instructed.
