Tuna or Chicken Noodle Casserole |
| Name: |
patti osteen |
| Base: |
retired |
| Recipe: |
Tuna or Chicken Noodle Casserole
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6 ounces egg noodles
2 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2-1 teaspoon garlic powder (or to taste, I use 1 teaspoon)
3-4 tablespoons grated parmesan cheese (optional)
3/4 cup milk or half-and-half cream
1/2 cup sour cream
1/4-1/2 teaspoon seasoning salt or white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1 small onion, finely chopped (can use 2 green onions)
1/4 cup pimiento, chopped
1 small green bell pepper, finely chopped
1 large celery rib, diced
1 (6 1/2 ounce) can tuna, drained and flaked (can add another 3 ounces for a more meatier casserole if desired)
15 Ritz crackers, broken in pieces
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Set oven to 375 degrees F.
Grease a 2-quart casserole dish.
Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
Add in the tuna or chicken; mix to combine.
Combine the mixture with the cooked egg noodles.
Transfer to prepared greased baking dish.
Sprinkle top with the broken Ritz crackers.
Bake for about 25 minutes. |
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