Creamy Homemade Tuna Noodle Casserole
While I love spending hours in the afternoon making soups, stews, and comfort foods like pies, I also love a good casserole to stick to your ribs every now and then! Pans are great because you can make them any time of the day, and they're oven-ready when you're ready!it's filled with fresh vegetables and whole wheat noodles can be substituted if you prefer. It's pretty quick to assemble, as simple as it can be, and one of my family favorites.It's incredibly creamy, loaded with cheeses and fresh veggies, so what not to do like? You can even add a little grated carrot, if you have some on hand. It's also great in this area, but I hadn't had it this time. And mushrooms can be traded for peas, green beans, or even corn if someone in the family can't tolerate them. Always remember that recipes are a guide and always made according to your personal taste. All nicely covered with tons of cheese and soon a gooey cheese filling of delicious fondant !!
Ingrédients
- 1 can of cream of broccoli
- 1 can cream of mushroom, cream of celery or cream of chicken, (your choice as they all work very well)
- 1/2 cup mayonnaise
- 3/4 cup of milk as you can add in case it sticks
- 1/4 tsp. garlic powder
- 1/4 tsp. coarsely ground black pepper
- 10 oz. Velveeta cheese, diced into cubes
- 1 can (12 oz.) White tuna in water, well drained
- 1 spoonful. Butter
- 1 small onion, diced
- 1 (8 oz) carton of sliced fresh mushrooms, can be canned or jars well drained
- 1 celery rib, thinly sliced
- 1 medium-headed broccoli, finely chopped florets and a few chopped stems (about 3 cups)
- 1/2 of a 1-pound bag of large egg noodles (or 5-6 cups uncooked) noddles
- 1 cup grated Italian mixed cottage cheese
- 1/2 cup grated Mexi-blend cheese
- 1 teaspoon. dried parsley
Instructions
- In a large mixing bowl, mix the first 8 ingredients well. Microwave on high power for about 5 minutes, stirring well after each minute to melt Velveeta. “Especially melted” is very good. It doesn't have to be perfect. Mix well, scraping up the sides, cover with a plate and set aside.
- Place the cut broccoli in a small bowl with 2 tbsp. the water. Cover with absorbent paper, microwave on high power for 3-4 minutes until tender. (* Check for pieces of stem.) Stir into soup and cheese mixture, collect. Put aside.
- While the broccoli cooks, in a medium pan, melt the butter and brown the onions, celery and mushrooms for 5 minutes or until tender. Incorporate into the soup / cheese mixture, collect and set aside.
- Preheat the oven to 350 degrees. In a large saucepan, bring water to a boil, add 1 tsp. salt and noodles and cook until tender according to package directions. Mine only took 6 minutes. Stir into soup / cheese mixture.
- Spray 2 quart deep saucepan or 13 × 9 baking dish and pour / pour noodle mixture into prepared pan. Top evenly with grated cheese and sprinkle with dried parsley. Cover with a lid or foil and bake at 350 degrees for 25 minutes until bubbling. Remove lid / foil and cook for another 5 minutes. Let stand 5 minutes before serving.