Simple Favorites

I can't believe I haven't blogged my tuna casserole before. This recipe isn't quite what I usually make but I had to make some spin on it since I accidentally purchased cream of mushroom soup instead of cream of celery soup. I usually go right off of the cream of celery can for the recipe (minus the pimentos... eww) so if you want to stick with traditional just grab a can of cream of celery and you'll be set.

This is one of Joseph's favorite meals. In between trying new recipes I always have to go back to what Joseph likes because too many new recipes doesn't always make him happy. He's been really great with my trial and errors but I can tell when he just wants good old stand by's. This spin was pretty tasty. Can't wait for left overs tomorrow!



Tuna Cassrole

• 2 cups cooked egg noodles
• 1 can cream of mushroom (or celery)
• 1 can tuna
• 1/2 cup milk
  
• 1/2 cup peas (I used frozen)
• salt and pepper to taste
• 1 teaspoon Mrs Dash Garlic & Herb
• 1 cup shredded cheddar
• 2 tablespoons butter
  
• 1/4 cup bread crumbs

Preheat oven to 375 degrees. Boil water and add noodles. Cook until done. While noodles are cooking mix tuna, cream of mushroom, peas, salt & pepper & Mrs Dash until fully mixed. Drain noodles and mix with other ingredients.

In a small bowl mix butter and bread crumbs until little pea-sized crumbs form. Spread noodle mixture in an 8x8 dish. Top with cheese and bread crumb mixture. Bake for 25 minutes or until cheese is bubbling and bread crumbs are golden. Let sit for 5 minutes and than enjoy!