Today we have a yummy guest post from Teressa, who blogs at Window on the World; check her out!
One of my favorite dinners growing up was Tuna Noodle Casserole. My mom made it with crushed potato chips on top. I absolutely loved the crunchy top combined with the gooey middle. Yummy!!
As an adult, my tastes have changed a little, but I still love tuna noodle casserole, just not with potato chips on top anymore. Over the years I have tinkered with the recipe quite a bit, mainly reducing salt and fat as much as possible, while still keeping it comfort food.
Tuna Noodle Casserole Ingredients:
- 1 ½ cups extra wide egg noodles, cooked and drained
- 2 (5-6 oz.) cans, tuna in water, drained
- 1 (10-11 oz.) can, condensed cream of mushroom soup
- 10 oz. 1% milk
- 1 (8 oz.) can, peas, drained
- 1 ¼ cup shredded Mexican blend cheese
In a medium saucepan, over medium-low heat, combine soup and milk. Stir until smooth and slightly bubbly. Slowly add in 1 cup of the cheese, stirring constantly.
Place cooked, drained noodles in an ungreased medium casserole dish. Toss in tuna and peas.
Stir in soup mixture and top with remaining ¼ cup of cheese.
Bake in a 350 degree F oven for about 25 minutes, until hot and bubbly and cheese is slightly browned.
Enjoy your Tuna Noodle Casserole!!
About the Author:
Teressa Morris is a part-time blogger, part-time bookkeeper, and full-time wife and mom. She blogs about life as she sees it, from a Christian perspective. Her blog, Window on the World, covers everything from bullying and unemployment, to recipes and giveaways. Her short story, Peace and Quiet: A Cautionary Tale, is now available for the Kindle.