Best Ever Tuna Noodle Casserole

I made this tonight, and it was my best tuna noodle casserole ever, such a keeper! I adapted it from here, but made it totally my own and it turned out awesome, according to me of course..

Ingredients:

• 6-8 ounces egg noodles (half of a large package)
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/2 cup sliced mushrooms
• 1 can cream of mushroom soup
• 1/2 cup mayonaise
• 1/3 cup milk
• 1/2 to 1 cup frozen peas
• 2 cans tuna
• 1/4 cup sharp or old cheddar cheese
• 1/2 squeezed lemon (less than a Tbs if using bottled lemon juice)
• salt and pepper to taste

Directions:

1. Cook the egg noodles in salted water according to al-dente
2. Preheat oven to 375 degrees.
3. In a frying pan on medium high, melt some butter and fry onions, celery, and mushrooms until the onions are translucent (about 5-7 minutes).
4. Meanwhile, mix cream of mushroom soup, mayonnaise, and milk in a medium bowl. Add the fried onions, celery, and mushrooms. Stir in the peas, tuna, cheese, cooked egg noodles, lemon juice, and salt and pepper.
5. Put the mixed ingredients in a casserole dish, and bake for 30-45 minutes or until slightly browned on top.

Bon Appétit!

Cathy

Guest Post: Enchilada Casserole

Our sister-in-law Dana made this one night and it was delicious. It is so quick and easy and so tasty! I was surprised at how much I really liked this dish. 

Ingredients

• 1/4 cup margarine
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 can (10 oz.) cream of mushroom soup
• 1 can (10 oz.) cream of chicken soup
• 1 can (10 oz.) Rotel Diced Tomatoes & Green Chilies
• 2 cups cubed cooked chicken
• 12 corn tortilla, cut into bite-sized pieces
• 2 cups shredded cheddar cheese

Directions

Preheat oven to 325 degrees

In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.

Add soups, Rotel and chicken, stirring until well blended. Then add the bite-sized tortilla pieces and the cheddar cheese into the mix as well.

Put mixture in a 9 x 13 baking pan and bake for 40 min. or until hot and bubbling.

Serves 6

Enjoy!!

-Christy

Chicken and Rice Casserole--with a wild side!

When Blake and I first got married, all I ever made were casseroles. He grew up NEVER eating casseroles, how could this be?! He hasn't been a huge fan, but we do have a few favorites that have grown on him. My mother-in-law is also a huge fan of this particular dish...and of course, so am I!

• 1 cup wild and brown rice mix (found at bulk barn in Canada) or 1 box Uncle Ben's Long Grain and Wild Rice
• 2.5 cups salted water (to cook rice, or cook Uncle Ben's box according to package directions)
• 2 cups chicken, cooked and cubed
• 1 Tbs butter
• 1/2 cup celery, chopped
• 1 small onion, chopped
• 1 small carrot, chopped
• 1-2 cloves garlic
• 1 cup frozen peas
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1.5 cups grated cheese
• 1/3 cup toasted sliced almonds
• Salt and pepper to taste

1. Bring the water to a boil and add rice. Reduce to simmer, cover, and cook for about 35 minutes OR cook uncle ben's rice according to package directions.
2. Meanwhile, melt butter and add carrots. Cook for 2 minutes. Add onions and carrots, cook for another 4 minutes. Add garlic and cook for another minute.
3. Pre-heat your oven to 325 degrees (about 10 minutes away from rice being ready)
4. In a large bowl, mix rice, chicken, the cooked celery, onion, carrot and garlic, frozen peas, cream of mushroom soup, and milk. Season with salt and pepper to taste.
5. Spread in a 9x13 baking dish. Sprinkle with cheese and sliced almonds.
6. Bake for 30 minutes-1 hour (until bubbly)

Enjoy and bon appetit!

Cathy

adapted from a recipe found at laurenslatest.com