Tuesday, August 23, 2016

Tuna Noodle Casserole

Casseroles are the perfect dish for a hectic work and school week.  They are easy to put together (even the night before) and pop in the oven while you go do other things that are demanding your attention.  This Tuna Noodle Casserole will not disappoint.  It is everything you want it to be: warm, delicious, and easy.  I usually double this recipe because I like to have leftovers (who doesn't?) to make life even easier.

(Recipe below)

8 oz pasta (egg noodles, rigatoni, penne, whatever you want)
2 Tbs olive oil
1/2 large yellow onion, chopped
1 cup frozen sliced carrots
2 Tbs flour
2 3/4 cup milk
4 oz cream cheese, softened
1/4 tsp salt
1/2 tsp black pepper
1 Tbs garlic pepper*
1 cup frozen sweet peas
1 cup shredded cheddar cheese (plus more for topping)
2 (5 oz each) cans white tuna in water, drained and flaked
cooking spray

Spray a broiler-safe 2 quart baking dish with cooking spray.

Cook and drain pasta using the directions on the package.

In a large pot, saute onions and carrots in oil.  Cook for about 6 minutes or until carrots are tender.  Add the flour and cook for 1 minute, stirring constantly.  Gradually stir in the milk and cook for 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, salt, and peppers; cook 2 minutes stirring constantly.

Remove pan from heat. Stir in the pasta, peas, 1 cup of cheese, and tuna.  Spoon the mixture into the greased baking dish. Top with shredded cheese.  Broil 3 minutes or until golden and bubbly.  Let stand 5 minutes before serving.


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