TUNA CASSSEROLE

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
Copyright 2008

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
black pepper
1 1/2 cup sour cream
Topping:
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.

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chef-n-training    momscrazycooking   caroleschatter