Tuna Casserole

Do you remember growing up and your grandparents would make a meal like this and thinking that it was going to be one of the WORST things you were ever going to eat? The thought of a Tuna Casserole just seemed so gross. Fast forward 20+ years and here we are … LOVING. THEM. Who would have thought hey? So funny all the recipes you disliked as a kid that are now favorites in your home. This is such an easy recipe and a great dinner option for the colder months.

Ingredients

• 2 Cans of Flaked White Tuna, drained

• 1 Small Can Cream of Chicken Soup

• 2 Cups Egg Noodles

• 1 Cup Frozen Peas

• 1 Cup Cheddar Cheese, shredded

• 1 Cup Mushrooms, chopped

• 1/2 White Onion, chopped

• 1/2 Cup Parmesan Cheese

• 3/4 Cup Panko Bread Crumbs

• 1/2 Cup Milk

• 2-3 Tbsp. Margarine

• 1 Tsp. Salt

• 1 Tsp. Pepper

• 1 Tsp. Garlic Powder

Directions

• Cook the 2 cups of egg noodles in a pot of boiling water until soft, drain and set aside.

• Pre-heat oven to 350F degrees. Spray a large casserole dish with cooking spray then combine the cooked noodles, frozen peas, tuna, 1/2 cheese, onion, mushrooms and seasonings.

• In a separate bowl combine the soup and the milk and mix well. Add to the casserole dish and combine well with other ingredients.

• Bake for 20-25 minutes.

• While this is baking, in a small pan add the margarine, bread crumbs and a little garlic powder/pepper. Melt the margarine and brown the bread crumbs.

• Remove from heat. Remove the casserole from the oven and sprinkle the bread crumbs on top. Sprinkle remaining cheddar cheese and parmesan cheese on top and spread evenly with the bread crumbs.

• Return to oven and broil on LO until top is golden brown . Remove and enjoy! You will be grateful to have a heaping pile of leftovers from this dish. It tastes just as good day 2!