Easy Tuna Noodle Casserole

Angela Butkovich Recipe

By Angela Butkovich abutkov

I never had tuna noodle casserole, but my boyfriend grew up on it and I wanted to make it for him. I experimented and got lucky with this recipe--he said it has to be in the "rotation"! I just used what we had at home, so feel free to tweak it to your liking!


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:

Ingredients

4 c
cooked egg noodles
2 (6 oz.) can(s)
tuna, drained
1 can(s)
cream of chicken soup, fat-free
1 can(s)
cream of mushroom soup, fat-free
1 can(s)
peas, drained
1 pkg
button mushrooms, fresh, sliced
1/2 can(s)
milk, skim
2 Tbsp
butter
1/2 Tbsp
dried oregano
1 Tbsp
dried onions
1/2 Tbsp
garlic powder
salt and pepper to taste
1 1/2 c
shredded cheddar cheese, fat-free
1 1/2 c
french fried onions

Directions

1
Preheat oven to 350 degrees.
2
Over medium heat, sautee mushrooms, dried onions, dried oregano, garlic powder (approx. 10 minutes).
3
In lightly buttered 9 x 13 pan, combine sauteed mushrooms, cooked egg noodles, tuna, cream of chicken soup, cream of mushroom soup, peas, milk, salt and pepper. Mix well.
4
Top with cheddar cheese.
5
Bake at 350 degrees for 25 minutes (or until bubbly).
6
Sprinkle with french fried onions and bake another 5-7 minutes. Serve and enjoy!