I won't be posting for the next week so as a send off for me today I wanted to share with you a tuna casserole I made for my brother and his wife as their little one is just three and a half weeks old and making dinner can be a challenge being sleep deprived and all!
I got my recipe from http://allrecipes.com/recipe/17219/best-tuna-casserole/
I am making it in these aluminum containers you can buy and you can freeze and put in the oven for convenience. This way they don't have extra dishes to clean or return to me!
I halved this recipe and it made the perfect amount for two dinners and one leftover lunch! I also used panko bread crumbs for the topping as I did not have any potato chips in the house, however I am sure potato chips would have been delicious!
Ingredients1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.