Friday, March 29, 2013

Recipe: Creamy Tuna Noodle Casserole

It's the last no-meat Friday on Lent! Enjoy it with this easy peasy creamy tuna noodle casserole!

Creamy Tuna Noodle Casserole

  • 1 bag of egg noodle
  • 2 tubs of Philadelphia cooking creme (garlic & herb is what I used)
  • 2 cans of tuna, drained
  • 1 cup of frozen peas
  • 1 - 4 oz. can of sliced mushrooms, undrained
  • 1/3 cup of crushed Ritz crackers
  • 1 Tbsp melted butter
  1.  Preheat the over to 350 degrees Fahrenheit.
  2. Combine the first five ingredients in a cooking dish, cover, and bake for 20 minutes.
  3. In a separate bowl, mix Ritz crackers and butter.
  4. Stir casserole and top with cracker mixture. Bake uncovered for another 5 minutes or until the cracker crumbs are golden brown.
  5. Enjoy!

You can also substitute the cooking cream and can of mushrooms with cream of mushroom soup. I found the cooking cream near the cream cheese. You can also play around with different types of pasta. We've tried angel hair and macaroni pasta as well and it turned out just as great!

What are your go-to no meat dishes?