Tuna Noodle Casserole With Cream Cheese....No canned soup
|1 can(s)||mushroom pieces|
|2 clove||garlic, minced|
|1 medium||onion, diced|
|1 medium||green pepper, diced|
|1, 12 oz. pkg||egg noodles, no-yolk variety (i use large)|
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|1/4 c||all purpose flour|
|2 1/2 c||milk|
|1 pkg||8 oz. cream cheese|
|2 can(s)||tuna, packed in water (6.5 oz.) each.|
|1 can(s)||small can peas, drained|
|salt and pepper to taste|
|1 c||grated sharpe cheese|
|french onions to sprinkle on top of casserole|
Note: (Be sure to use good tuna). Also, make sure noodles are done before making sauce. The sauce gets too thick if it sits while waiting for noodles to cook. Make sure the sauce is really creamy before baking, if not it will be too dry when it is baked. To make sauce more creamy, add more milk to give it a good consistency.
I like this recipe because it is made with cream cheese instead of cream of mushroom soup. Good taste....Enjoy....
This tuna casserole was a big hit around the Test Kitchen table! The addition of the cream cheese was just as delicious as you would imagine it to be... making this casserole extraordinarily rich and creamy.