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Grown Up Tuna Noodle Casserole
Food & Drink
1-2 cans tuna, drained or 3 cups shredded chicken or turkey breast
3 Tablespoons extra virgin olive oil
1/2 large white onion, diced
3-4 mini Bella mushrooms, sliced
1 teaspoon garlic powder
4 oz cream cheese
1/2 cup sour cream
(1) 10.5 oz can mushroom soup
3/4 cup milk
8 oz pasta of your choice
1 cup shredded Colby jack cheese
1 cup french fried onions
Salt and pepper to taste
Preheat your oven to 375 degrees Fahrenheit then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray. I really like to use an olive oil cooking spray over a canola or vegetable spray but it’s pure personal preference which you use.
Start your pasta water cooking. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent. After the onions are done, add your pasta to the water and cook until al dente (7 minutes or so).
Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once it’s all warmed up.
Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.
Add the shredded cheese on top. If you want more cheese, go for it. There’s no such thing as too much cheese! If you’re making this as a freezer meal, stop now and follow the baking instructions.
If you’re making this amazing casserole recipe for tonight’s dinner, sprinkle the french fried onions on top the bake at 375 degrees fareinheit for 10 minutes or just until the onions are golden brown.