Thursday, April 23, 2009

A Casserole...

I know, I know. This may sound like your typical family meal but I've never made a casserole before, so when I came across this recipe and tweaked it to make it a little more healthier :) it seemed easy enough...

Since hubby and I have gone overbudget this month (we both aren't sure how or why), I decided the only ingredient that would be cost efficient in this recipe would be tuna. On a side note my mom would kill me to be serving fish with dairy... But I have to admit this dish was yummy...
My Creamy Tuna Noodle Casserole


3 cups Farfalle noodles, prepared according to package directions
3 tablespoons butter
227g (8 oz) of mushrooms
1/2 cup chopped onion
1/2 cup of frozen peas
1 tbsp garlic, minced
3 cans (3 oz. each) tuna, drained and flaked
1 can (10 oz. each) low-fat condensed cream of mushroom soup
1/2 can (6 fl. oz.) evaporated Milk
2/3 cup crushed ranch potato chips


Preheat oven to 375° F. Grease small square baking dish.

Melt butter in large saucepan over medium heat. Add musrooms, peas and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

Bake for 25 to 30 minutes or until chips are golden brown.

Next time, I might try one of the following substitutions for a little twist on a good thing:
  • use codfish instead of tuna (I am Portuguese afterall)
  • add 1/2 cup Monterey jack cheese before adding the chips
  • add 3/4 cup shredded mozz and 1/4 cup taco cheese.
  • add 2 stalks of celery and ½ cup of onions instead of peas and mushrooms
  • use whole wheat noodles and wheat crackers instead of chips


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