This is one of my favorite dishes in the whole world. It’s so simple and truly “feels like home”. Whenever I make this, there are no leftovers (that’s why I suggested you’d double the ingredients)!
Ingredients
1 T. unsalted butter
1 small onion, diced
1 cup 2% milk
1 (10 1/2 oz.) can condensed reduced-fat cream of mushroom soup
6 oz. (uncooked) egg noodles (buy a 12-oz. package and use half)
1 1/4 cup frozen peas, thawed
1 T. lemon juice
salt and pepper to taste
1/2 t. dried thyme
2 (6-oz.) cans tuna packed in water, drained
1 (2-oz.) jar diced pimentos, drained
1/3 cup fresh breadcrumbs
2 T. freshly grated Parmesan cheese
Instructions:
Preheat oven to 425 degrees.
Boil noodles and drain in a colander. In the same pan, melt the butter and saute onion until soft. Whisk in milk and soup and cook for 3 minutes. Add the cooked noodles, peas, lemon juice, salt, pepper, thyme, tuna and pimento and pour into a 2-quart casserole that’s been sprayed with nonstick spray.
Combine the breadcrumbs and Parmesan cheese and sprinkle over the top. Bake for 15 to 20 minutes or until bubbly.
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Quick Tip: You can leave out the breadcrumbs, if you’d like, and only add cheese on top.
Thanks to Hungry Poodle for this classic comforting casserole.
