This classic tuna noodle casserole with a twist sounds delicious and comforting. Here are the steps to make it:
Ingredients:
- 12 oz. extra broad egg noodles
- 8 oz. fresh sliced mushrooms
- 1/3 bag of frozen peas
- 2 large cans of tuna (adjust to your preference)
- 2 (14.5 oz.) cans of condensed cream of mushroom soup
- Umami Mushroom powder (optional, to taste)
- Shredded sharp cheddar cheese (for topping)
Instructions:
- Cook the Egg Noodles:
- Start by cooking the extra broad egg noodles according to the package instructions. Drain them and set them aside.
- Sauté Mushrooms and Peas:
- In a skillet, sauté the fresh sliced mushrooms and frozen peas until they are heated through and tender. This should take about 5-7 minutes.
- Prepare the Creamy Mixture:
- Add the condensed cream of mushroom soup to the skillet with the sautéed mushrooms and peas. If desired, sprinkle in Umami Mushroom powder to enhance the flavor. Mix everything together until well combined.
- Incorporate Noodles and Tuna:
- Stir in the cooked egg noodles and tuna into the mixture, ensuring they are evenly distributed. You can adjust the amount of tuna to suit your taste.
- Transfer to Baking Dish:
- Transfer the casserole mixture to a 9×13 baking dish, spreading it out evenly.
- Top with Cheese:
- Generously top the casserole with shredded sharp cheddar cheese. The cheese will melt and create a delicious golden crust.
- Bake in the Oven:
- Preheat your oven to 350°F (175°C) and bake the casserole for approximately 10-15 minutes, or until it’s heated through, and the cheese has melted to perfection. Keep an eye on it to avoid overcooking.
- Serve:
- Once the casserole is bubbling and the cheese is golden brown, remove it from the oven. Let it cool for a few minutes, then serve your Mom’s Classic Tuna Noodle Casserole with a Twist.
This updated version of a classic casserole is sure to be a hit at the dinner table. The umami mushroom powder and sharp cheddar cheese add a delicious twist to the traditional recipe. Enjoy!
