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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I hope you will enjoy reading my posts and will share your stories with me as well.

Thursday, March 10, 2011

Creamy Tuna Noodle Casserole

I'm not a huge fan of tuna casserole, probably because our first year of marriage, we ate tuna casserole at least once or twice a week.  It was cheap and we were dirt poor.  I don't think I've made tuna casserole for the last five years.  I came across this new recipe for tuna casserole and decided to try it out last night by using the new Philadelphia Cooking Creme.  I thought it was ok, Mike loved it! It is a super quick meal to put together if you don't have a lot of time. 

1 tub (10 oz) Philadelphia Original Cooking Creme
2 cups egg noodles, cooked
2 cans (5 oz each) chunk light tuna in water, drained
1 cup frozen peas or mixed vegetables (I used mixed vegetables)
1 can (4 oz) sliced mushrooms, drained
8 Ritz or Club Crackers, crushed
1 Tablespoon butter, melted

Heat oven to 350 degrees.  Combine first 5 ingredients in a casserole dish; cover.  Bake for 20 minutes.  Meanwhile mix cracker crumbs and butter.  Stir casserole; top with crumbs.  Bake uncovered 5 minutes or until topping is golden brown.

This recipe can easily be substituted and changed for your preference.  I might try chicken in the future and add some cheddar cheese on top along with the bread crumbs. It wasn't as creamy as I thought it would be so maybe add another 1/2 tub of the Philadelphia cooking creme.

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