Friday, December 3, 2010

Taste Buds: Tuna Noodle Casserole


This is a recipe that originated in my house as a kid, over the years I have Mr. Rogue and I have added and toyed with it until finally I was really happy with the flavours. Super easy and quick on a night where cooking just seems like too much work this is a simple solution. P.S. you can also make it ahead of time and refrigerate for up to a day.

½ bag egg noodles
1 can of tuna
1 can of cream of celery soup
¾ cup Helmen’s mayonnaise
¾ cups milk
½ cup sour cream
2 tablespoons flour
1 cup peas
¼ cup finely chopped carrots
½ medium onion finely chopped
2 tablespoons Dijon mustard
1 can fried onions

1. Preheat oven to 350 degrees.

2. Cook egg noodles in boiling water according to package instructions but cut the cooking time in half. You want the noodles to be slightly cooked but still crunchy since you are baking the dish the noodles will cook the rest of the way in the oven.

3. Mix all ingredients except the fried onions in a large bowl.

4. Put ingredients from bowl in an ungreased 9x13 casserole dish.

5. Bake for 25 minutes, sprinkle on fried onions and then bake for an additional five minutes. Serve immediately.


Cortney said...

I love tuna noodle casserole and this looks amazing. I might have to make this for myself when the husband is out of town.

lilmansworld said...

yum city :)

paul peggy zeus said...

I met a couple from Canada who never tried a hot tuna noodle casserole, I was so surprised that I quick made one for them to try and she loved it so much she brought my recipe home with her and shared it with her three sisters!! :)

lilmansworld said...

we call it tuna wiggle here :)

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