When it's cold outside there's nothing better then comfort food! I have many favorites but today I thought I would share with you my recipe for Tuna Noodle Casserole. I love having TNC on a cold day or when I'm having a bad day. I hope this recipe brings you some comfort on the days you need a little extra comforting.
Tuna Noodle Casserole
1 can cream of mushroom soup
1/2 cup milk
1/2 cup mayo
1 package tuna
1 cup celery, chopped
1/2 cup onion, chopped
1/4 cup green olives, sliced
6 ounces shredded cheddar cheese
Pepper to taste
8 to 12 ounces egg noodles, cooked
French Fried Onions
In a sauce pan mix soup, milk and mayo. Blend well. Add tuna, celery, onion, green olives, cheese and pepper. Cook until cheese is melted and sauce is bubbly. Toss cooked noodles with the sauce. Top with French Fried Onions and bake at 350* for 20 minutes.
Variations: celery, onions and olives are all optional. You can add more of what you like. Also, frozen mixed veggies (such as peas and carrots) are excellent in this dish. For a saucier casserole, use less noodles (8 ounces). If you're in a hurry there is no need to bake. Just simmer on the stove top for 5 to 10 minutes. If you don't have cream of mushroom soup (or don't like it), cream of celery soup works well too.
You can reduce the calories and fat in this recipe very easily: Use 98% Fat Free Cream soup, use skim or 1% milk, use light or fat free mayo, use 2% cheese, omit the French Fried onions or use baked chips in place of them.
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