Best Ever Tuna Noodle Casserole
Truly THE Best Ever Tuna Noodle Casserole! Creamy, cheesy, a little spicy. Serve with some roasted broccoli or a green salad for a simple and delicious supper.
Ingredients
- 1 small sweet onion, chopped fine can substitute a shallot, chopped fine
- 2 stalks celery chopped fine
- 1 small poblano pepper chopped fine
- 4 ounces fresh white button mushrooms chopped fine; this is approx half a grocery store containter
- celery salt or seasoning salt to taste
- 1 can cream of mushroom soup can substitute cream of celery soup; I use Campbell's Healthy Request
- 1½ cups half and half
- zest of one lemon
- 2 6.7 ounce jars Tonnino Tuna in Olive Oil drained
- 3 cups white or regular sharp cheddar cheese freshly grated
- 1 package egg noodles (about 12-16 ounces)
- Crushed potato chips, parmesan cheese, a Tablespoon of butter for topping; I like to use Jalapeno flavored potato chips for some spiciness
- chopped parsley or chives, optional for serving
Instructions
- Preheat oven to 400℉Set a large pot of salted water on to boil for the egg noodles while preparing the tuna sauce.
- In a large skillet over medium heat, add a drizzle of olive oil and a pat of butter. Add the onion, celery, poblano pepper and mushrooms. Season lightly with salt and pepper and saute for about 5 minutes, until somewhat tender.
- Now add soup, half and half, lemon zest and a sprinkle of celery salt or seasoning salt. Stir to combine, then add tuna; turn to medium low heat.
- Add the cheese and stir gently until melted and well combined.
- Cook egg noodles until slightly underdone.Add to tuna mixture and place in greased 13x9 inch pan. Cover.
- Bake, covered, in a 400° oven for about 15 minutes. Then uncover and sprinkle with parmesan cheese, crushed potato chips, and dot with a bit of butter. Bake another 5 minutes or until bubbly and lightly browned. Enjoy!