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Crunchy Tuna Casserole


  • Yield: 6 1x

Ingredients

Scale
  • 1 medium onion (chopped)
  • 3 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 1 cup frozen peas
  • 1/2 lb mushrooms, white or brown (chopped)
  • 1 can evaporated milk
  • 1 pkg egg noodles (cooked al dante)
  • olive oil
  • to taste salt and pepper
  • 2 tbs oregano (dried)
  • 1/2 cup Parmesan cheese (grated)
  • 2 tbs butter
  • 2 cups croutons or potato chips
  • 2 cans chunk tuna in water (drained)

Instructions

  1. Heat olive oil in a medium skillet until hot.
  2. Add onions, garlic, and celery and sauté until tender.
  3. Add mushrooms, salt, pepper, and oregano and saute until mushrooms release liquid.
  4. Add peas and sauté until tender.
  5. Add evaporated milk.
  6. Reduce heat and simmer to thicken.
  7. In a separate pan, cook noodles until al dente.
  8. When vegetable mixture is thick, combine noodles, vegetables, and tuna in a large bowl and add Parmesan cheese.
  9. Mix and then pour into a large casserole dish.
  10. Sauté croutons in butter.
  11. Cover casserole in croutons or potato chips.
  12. Bake 30 minutes at 350 degrees.

Notes

Source: Sherry Scott

  • Category: Main Dish

Nutrition

  • Calories: 725
  • Fat: 29.04 g
  • Carbohydrates: 90.35 g
  • Protein: 28.57 g
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