Creamy Noodle Casserole (Print Version)
# Ingredients:
→ Pasta and Veggies
01 -
Half-pound broccoli, chopped (about 2 cups)
02 -
8 oz fresh mushrooms, sliced
03 -
12 oz wide egg noodles
→ Main Fixings
04 -
Medium onion, chopped up
05 -
2 drained tuna cans (6 oz each)
06 -
2 1/2 cups shredded cheddar cheese
07 -
10.5 oz can of creamy mushroom soup
08 -
2 tbsp butter
→ Liquid Add-Ons and Spices
09 -
Dash of salt and pepper for seasoning
10 -
1/3 cup milk
11 -
1 tbsp heavy cream
12 -
1 tbsp salt for boiling noodles
→ Crunchy Topping
13 -
1 cup potato chips, crushed
# Instructions:
01 -
Set your oven to 400°F (200°C) and let it get hot.
02 -
Fill a big pot with water (4 quarts) and bring it to a boil. Throw in a tablespoon of salt. Cook the egg noodles just until they're firm (around 2 mins shorter than package says). Toss the chopped broccoli in and let them cook for another couple of minutes. Afterward, drain them all together.
03 -
As the noodles go, use a dry skillet on medium-high heat for the sliced mushrooms (no oil required). Cook them until their juices come out and they start getting a bit golden, around 5-10 minutes. Set them aside when done.
04 -
In a large pan safe for the oven, melt butter on a medium setting. Add in the onion pieces and cook them, stirring now and then, until soft and see-through. This'll take about 5 minutes.
05 -
Put the drained pasta and broccoli back in the pot. Stir in the cooked mushrooms, tuna, cheddar, soup, milk, and cream. Shake in a bit of salt and pepper for extra flavor. Give it all a careful stir so it blends nicely.
06 -
If your mix isn’t already in an oven-safe pan, transfer it to a 9x13 inch dish. Spread the crushed chips all over the top evenly.
07 -
Bake for around 20 minutes. You’re looking for golden topping and bubbling edges.
# Notes:
01 -
This warm, cozy dish has tender noodles, tuna chunks, and fresh veggies in a creamy mix.
02 -
If you prefer, swap out broccoli for frozen peas instead!