Sunday, December 28, 2008

Tuna Noodle Casserole

This isn't a cooking blog, but I'll post recipes when the mood strikes (when I can't think of anything else to post).  And since this blog was almost called "Tuna Noodle Casserole" (that was Ian's vote), here's my amazing tuna noodle casserole recipe.  A few years ago, I found a good recipe on All recipes, then modified it to fit my family's needs (the need for absolutely no vegetables).  I included peas (frozen, added when everything is mixed together) until Lily decided she no longer liked peas and I started leaving them out.

The Strange and Amazing Tuna Noodle Casserole

1 lb. bag uncooked egg noodles
2 (6 oz.) cans of tuna, drained
1/3 cup chopped green onions (roughly two grocery store bunches)
2/3 cup sour cream
1 cup mayo (hey, I said it was amazing, not healthy)
A good amount of dill (just eyeball it to your liking)
1 1/2 tbsp. mustard
1 cup shredded cheddar
bread crumbs or crumbled potato chips (if you use chips, it's called fish and chips casserole)

1. Preheat oven to 350 degrees
2. Cook noodles
3. Mix sour cream, mayo, mustard, dill, tuna, and onions in a bowl
4. Combine noodles and sauce/tuna amalgam
5. Stir in cheese and pour into a greased casserole dish
6. Top with bread crumbs or crumbled potato chips
7. Bake for 30 minutes or until your kids start screaming for dinner 

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