Ready for an amazing casserole recipe? The classic tuna casserole recipe is all grown up with sauteed mushrooms, Colby jack cheese, fried onions and more. You'll never turn your nose up at tuna noodle casserole again! Freezer friendly recipe too!
1-2cans tunadrained or 3 cups shredded chicken or turkey breast
½largewhite onion diced
3-4mini Bella mushroomswashed and sliced
Salt and pepper to taste
1can mushroom soup10.5 oz
8ozany pastayour preference
1c Colby jack cheeseshredded
1c french fried onions
Preheat oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray.
Start water for pasta. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent. After the onions are done, cook pasta until al dente (7 minutes or so).
Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once it’s all warmed up.
Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.
Add the shredded cheese on top.
Sprinkle the french fried onions on top.
Bake at 375° F for 10 minutes or just until the onions are golden brown. Serve hot.
To freeze: Stop just before adding the onions and freeze. To cook from frozen, thaw fully, add the onions and bake as directed.
Grown Up Tuna Noodle Casserole Recipe https://sixdollarfamily.com/casserole-recipes-grown-up-tuna-noodle-casserole-recipe October 15, 2020