Tuna Noodle Casserole

Ingredients

casserole
~2 cups condensed cream soup
  made with:
  1/2 cup white onion, chopped
  1/2 cup cremini mushrooms, diced
  1/2 cup celery, diced
2 cups Birds Eye® Frozen Peas
2 (12 oz) cans StarKist® Chunk Light Tuna in Water, drained
12 oz Reames® Homestyle Egg Noodles
1/2 cup Kraft® Sharp Cheddar Cheese
topping
~30 Kellogg’s® Club Crackers, crushed
2 tablespoons California Olive Ranch® Extra Virgin Olive Oil
1/4 cup Parmigiano Reggiano, grated

Directions

Preheat oven to 375℉.

In a plastic bag add the crackers and crush with a rolling pin or hands. Add the olive oil and parmesan cheese and blend together by shaking the bag. Then set aside.

Make the condensed cream soup per recipe and set aside until ready to make the casserole.

Cook the noodles per direction on the package, then drain and set aside.

Using cooking spray, lightly spray a 9 x 13 casserole dish.

In a large bowl carefully mix the peas, tuna, noodles, soup and cheese together until mixed well. Then pour the mixture into the casserole dish and evenly spread the cracker mixture over the top.

Place the casserole in the oven on a middle rack. Cook for ~20 minutes or until the top is browned and it should be bubbling a bit.

Notes

• Goes great with Blueberry Muffins.
• You can substitute a good quality egg noodle for the Reames® Homestyle Egg Noodles. Reames can be found in the refrigerator section in the grocery store.
• Substitute a good quality pre-grated parmesan cheese for the Parmigiano Reggiano. Whole Foods® has a good grated parmesan cheese that works well.
• If the mixture is a little dry add milk
• You can add any cheese or mixture you would like, cheddar makes a nice base.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.