My oldest nephew's name is Dan, but to me he'll always be Daniel Boone. I made this recipe for him several years ago. After his first bite, he declared that this was KICKASS! Could this be one of the reasons he calls me Uncle Favorite? (or just Favey, for short). This one's for you, Daniel Boone!
1 lb. wide egg noodles
1 onion, diced
1 lb baby carrots
1 cup frozen peas
1 cup button mushrooms, sliced
1 can white albacore tuna, packed in water, drained well
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
milk to fill up one soup can
8 oz. cheddar cheese, shredded
salt and pepper to taste
Preheat oven to 350 degrees.
In a large pot of boiling water, cook noodles until al dente. In the meantime, saute vegetables until slightly softened. In a large bowl, mix tuna, soups, milk, and shredded cheese. Drain cooked noodles and add to bowl, along with sauteed vegetables. Season with salt and pepper. Stir until everything is evenly coated with sauce. Pour everything into a large casserole dish. Bake for about 30 minutes or until veggies are tender and everything is bubbly.
Tip:
This is another one of those recipes that can be changed and varied depending on what ingredients you might have on hand. You can substitute cooked cubed chicken for the tuna, and vary the vegetables to your heart's content. And again, it's the Cass Quaile School of Cooking. The amounts are just guidelines. "Do you like a lot of carrots? Add a lot of carrots. Do you like a lot of mushrooms? Add a lot of mushrooms."
1 comment:
So I decided to do a bit of cooking tonight and I made a variation on
the tuna casserole recipe. I used chicken instead of tuna and chopped
broccoli instead of carrots. I also added a bit of garlic to the
vegetables and then topped the whole thing with those french onions you
would put on top of green-bean bake. It was excellent! I'm actually
contemplating putting some bacon in there next time.......
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