The secret to the recipe is adding additional, more grown ingredients. Like mushrooms, real onions, and then adding a little crunch at the end with the fried onion strings. These little additions are perfect.
Both grown ups and kids will love this recipe though, so feel free to serve this deliciousness to your whole family! In fact, it might even be good enough to share when guests come over! Our family gobbled this up and I know yours will too.
Ingredients
1-2 cans Bumble Bee tuna, drained
3 Tablespoons Bertolli olive oil
½ large white onion diced
3-4 mini Bella mushrooms, sliced
1 teaspoon McCormick garlic powder
4 oz Philadelphia cream cheese
½ cup Daisy sour cream
1 10.5 oz can Campbell’s mushroom soup
¾ cup Oak Farms milk
8 oz Barilla pasta (your preference)
1 cup Sargento shredded Colby jack cheese
1 cup French fried onions
Instructions:
Preheat your oven to 375 degrees. Spray your baking dish with cooking spray.
Slice the mushrooms and dice the onions. Heat olive oil in a large frying pan over medium heat. Add the onions and mushrooms and saute until the onions are translucent. Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once it’s all warmed up.
Cook pasta according to package directions, until it’s al dente. Drain and add to the pan and stir to mix. Make sure your pasta gets covered well.
Add the drained tuna or cooked chicken to your pan and mix it all up again. Pour the mixture into the baking dish and add the shredded cheese on top. Sprinkle the french fried onions on top and bake for 10 minutes or just until the onions are golden brown.
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Quick Tip: Using shells for your pasta will mean you get more sauce resting on the noodle for each bite.
Thank you to Six Dollar Family for this awesome recipe.
