This is not the Tuna Noodle Casserole your mother made you, it is so much better!
I have always loved Tuna Noodle Casserole (really any casserole, or “hotdish” as we called it in Minnesota). There is something just so comforting about its creamy, cheesy goodness. As I have grown up and my palate has matured, I started tweaking my favorites. This recipe is a slight twist on the old classic. It maintains all the tastiness of the original with a bit of sophistication. Incidentally, this is also the only way my kids will eat tuna. Enjoy!
1 Tbs. butter (or oil)
Tuna (3- 3oz. Cans)
½ yellow onion
1-2 celery stalks
1 cup frozen peas (optional)
1-2 garlic cloves
Approximately 8 oz of Egg Noodles
Cream of Onion soup (2-10.5 oz. Cans)
¼ cup milk
1 tsp garlic powder
1 tsp onion powder
Salt and Pepper to taste
Approximately ½ tsp paprika
4 –5 oz. Shredded Sharp Cheddar
French Fried Onions
Pre-heat oven to 350°. Prepare 9×11 glass casserole by spraying lightly with cooking spray.
Cook egg noodles according to package directions for al dente and drain.
While egg noodles are cooking, heat large non-stick skillet over medium heat and melt butter. Dice garlic and coarsely chop onion and celery before adding to hot skillet. Cook garlic, onion and celery until translucent. Add peas and continue to cook until tender. Remove from heat and set aside.
In small bowl, whisk together cream of onion soup, milk, garlic powder, onion powder, salt and pepper. Set aside.
Pour veggies into prepared casserole. Open and drain tuna and mix with veggies. Top with sauce and stir until well combined. Last, gently stir in egg noodles
Spread layer of shredded cheese over casserole and top with fried onions. Sprinkle with paprika.
Bake at 350°. for about 20 minutes, or until casserole is heated through and cheese is bubbly.
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