I love any dish that has pasta in it. So a favorite that was made by my mother growing up was Tuna Casserole. Her's was the cream of mushroom soup, mayo, peas but I always liked it. Today knowing that my hubby doesn't care for it I still made it with a back up dish for dinner for him. He can eat last nights left overs. I need to try this version. And I am happy to say I am glad I did. Happy hands in the kitchen. Isn't it wonderful to make a dish and enjoyed. The olives take this casserole to another level. I added more tuna, because I can. And he ate it and even liked it...this is my new tuna casserole.
Not your average Tuna Casserole
The Old Farmer's Almanac Cookbook
1 tbsp butter
1/3 cup chopped celery
1/4 cup chopped onion
3 1/2 cups uncooked egg noodles
1 can (12 ounce) drained and flaked tuna fish
1 1/4 cup chopped mushrooms
20 extra large pitted black olives, sliced
1 cup shredded Monterey Jack cheese
1 1/2 cup sour cream
3/4 cup shredded Monterey Jack cheese
6-8 pitted black olives, sliced
Makes 6 servings. Preheat oven to 350 degrees. Saute the onions and celery in the butter til soft. Cook the egg noodles according to package directions and drain then place in a large bowl. Add the tuna, sliced olives, shredded cheese, season with pepper. Stir the sour cream into this mixture. Place in a prepared baking dish. Sprinkle with the 3/4 cup cheese and place the remaining olives on top and bake for 25-30 minutes or until bubbly.
chef-n-training momscrazycooking caroleschatter