Tuna Noodle Casserole
This is great for Friday nights during Lent when we can’t have regular meat. It also reminds me of my youth in the 70s and 80s when we would go to church potlucks. Apparently I liked tuna noodle casserole, and always will.
Recipe
Preheat oven to 350°
Prepare:
1 lb egg noodles cooked
Meanwhile sauté until translucent:
2 tablespoon butter
1 onion diced
1 cup celery diced
1 teaspoon kosher salt
1 teaspoon black pepper
Then combine the noodles, onion mixture with the following:
2 cups frozen peas
3 cans solid white canned tuna, drained
2 cans cream of mushroom soup
½ - ¾ cup sour cream
2 cup cheddar cheese
1 tablespoon dried parsley
Place mixture in a large casserole dish or Dutch oven
Crumb Topping
Combine together with fork and crumble over top
1 cup crushed butter crackers
2 tablespoons melted butter
Cover casserole and bake at 350° covered for 45 minutes and then uncover and place under the low broiler until golden brown. Serve and enjoy.
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