After giving this a try at home, I knew it would become a regular on our meal routines. I always had the ingredients on hand and it came together so quickly.
Check out what my friends over at Grumpy’s Honeybunch had to say about this:
A quick and easy weeknight dinner made easy with cream of mushroom soup and canned tuna. Tuna Noodle Casserole is one of Grumpy’s favorite meals. Full of mushroom flavor by adding freshly cooked mushrooms and fresh peas this delicious meal is ready in a little over 30 minutes.
This is so true! I have tried it with different meats as well and it is soooo delicious! Give it a try next week when you are in a rush and you will always keep it on your menu!
Ingredients
3 cups uncooked yolk free noodles
1 can reduced fat reduced sodium cream of mushroom soup, undiluted
½ cup 2% milk
2 Tbsp. mayonnaise
½ tsp ground mustard
1 can (6 oz) solid white tuna, drained
8 ounces cooked sliced mushrooms (I do not recommend canned mushrooms)
1 cup green peas
For the Topping:
¼ cup dry Italian flavored bread crumbs
1 Tbsp salted butter, melted
½ tsp paprika
¼ tsp pepper
Instructions
Cook noodles according to package directions. In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and green peas. Drain noodles; add to soup mixture and stir until blended. Transfer to 8-in. square baking dish coated with cooking spray. Combine topping ingredients; sprinkle over casserole, Bake at 400 for 25-30 minutes or until bubbly.
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Quick Tip: Use any type of noodles you have on hand.
Thanks again to Grumpy’s Honeybunch for this amazing recipe.
