Friday, March 6, 2009

I'm posting this recipe on the other two *other recipe blogs that I contribute to--not only because I don't have three new recipes to contribute this month, but also because my hubby thought this was SO GOOD (so did I) that I figured I'd share it with everyone.

I made this recipe up for the sole reason that I have never found a good, healthy tuna noodle recipe that wasn't full of butter, sour cream, and cheese. So, I threw together my own ideas and it was a success. Let me know what YOU and YOUR family thinks!

Preheat oven to 450 degrees

Boil Egg noodles so that you'll have about 3-4 cups of cooked noodles

Meanwhile, in a large skillet sautee (in about 1-2 tsp olive oil):
1 medium yellow onion (chopped)
8 oz (or 10 medium) mushrooms (chopped)
About 1/2-3/4 cup cooking sherry
1 tsp minced garlic

Once onions are translucent add:
1 can of cream of mushroom soup
1 can of cream of celery soup
1 to 1 1/2 cups frozen peas
2 Tbsp dried parsley flakes
2 tsp ground mustard powder
1/4 tsp curry powder
1 to 2 tsp onion salt
1 to 2 tsp garlic powder
1 to 2 tsp salt
1 to 2 tsp pepper

Stir together until its creamy then stir in:
3 cans of tuna (6 oz cans) after draining liquids

When noodles are nearly all the way done boiling, drain the water and stir them in with the creamy tuna mixture in the skilllet. Once thoroughly mixed together pour contents of skillet into a 9 x 13 baking dish.

Sprinkle top of noodles with about 1/2 cup seasoned bread crumbs

Place in oven for about 15 minutes or until bread crumbs are browned and top noodles are crisp

Serve hot! Enjoy!

*Pleasant and Plump
*Tried and True Food

1 comment:

allegra said...

this sounds fabulous. i might have to leave out the mushrooms though:) those are one of the FEW things dan and I both can't seem to swallow:)

Thanks for sharing the recipe. i'll let you know how we like it!