YUMMY! This one might be my favorite thing I've made so far, but that's probably because I've been thinking about it for at least a week, so finally getting to eat it is very exciting. Niketa made a casserole weeks ago and posted about it on her food blog (which was what inspired me to blog about my own resolution... hers is The Weekly Nibble, if you're interested) and then a few weeks ago I saw a new casserole cookbook in a catalogue at work, so it seemed it was time to try one out myself. I think the only one I'd ever made before was green bean casserole, which only involves 3 ingredients (green beans, soup, fried onions), so this was new and a bit more interesting. I love tuna, so I knew tuna noodle casserole was exactly what I wanted to make. After some googling I found a recipe on the Land o' Lakes website that sounded good. I know you can't really go wrong with a casserole, so I added some ingredients and used a few substitutions. They're reflected in the recipe below. Joe and Niketa both agreed that my latest cooking attempt turned out well and I'm very excited that even after feeding all three of us, I still have tons leftover :) Recipe #11 - a huge success!
Tuna Noodle Casserole
- 2/3 bag of egg noodles, cooked (8 ounces pre-cooked)
- 2 tablespoons butter
- 1 cup of sliced celery (2-3 ribs)
- 1/2 cup onion, chopped (1 medium)
- 1 can of condensed cream of asparagus soup (I substituted this for cream of mushroom soup because mushrooms are yucky and I figured it would be better than overpowering the whole thing with cream of celery soup in addition to the fresh celery)
- 3/4 cup milk
- 1 cup frozen peas, thawed
- 1/2 cup sour cream
- 1 cup of cheese, cubed (recipe called for American, but I used about 3/4 of a cup extra sharp cheddar and 1/4 cup mozzarella because that's what I had)
- 12 ounces of tuna, drained and flaked
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- few dashes of garlic powder (I added this)
- heavy dashes of chili powder and red pepper (I substituted this for 1 tablespoon of diced pimiento pepper because I couldn't find one in the store; this gave it a nice spiciness)
- a small bag of potato chips, crushed
- spoonful of bread crumbs (I added this)
Cook noodles according to package directions. Preheat oven to 375 degrees. Melt butter in a large, deep, frying pan until sizzling. Add celery and onion and cook over medium heat until crisply tender (3-4 minutes). Stir in milk and soup. Continue cooking until heated through (2-3 minutes). Stir in all remaining ingredients except potato chips and breadcrumbs. Mix well in the pot you used to cook the pasta (if it doesn't all fit in the skillet). Spoon into an ungreased 13x9-inch baking dish. Sprinkle with bread crumbs and chips. Bake uncovered for 30 minutes. Enjoy! Makes about 8 servings.
New ingredients: nothing new this time around
New skills: experimenting with casseroles!
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