Ingredients
1-2 cans Bumblebee tuna, drained or 3 cups shredded chicken or turkey breast
3 Tablespoons Bertolli extra virgin olive oil
1/2 large white onion, diced
3-4 mini Bella mushrooms, sliced
1 teaspoon garlic powder
4 oz Philadelphia cream cheese
1/2 cup Daisy sour cream
(1) 10.5 oz can Campbell’s mushroom soup
3/4 cup McArthur milk
8 oz pasta of your choice
1 cup shredded Kraft Colby jack cheese
1 cup french fried onions
Salt and pepper to taste
Instructions
Preheat your oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray.
Start your pasta water cooking. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent. After the onions are done, add your pasta to the water and cook until al dente (7 minutes or so).
Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once it’s all warmed up.
Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.
Add the shredded cheese on top. If you want more cheese, go for it.
If you’re making this amazing casserole recipe for tonight’s dinner, sprinkle the french fried onions on top the bake at 375 degrees fareinheit for 10 minutes or just until the onions are golden brown.
From: http://recipepatch.com/take-your-taste-buds-back-to-1965-with-tuna-noodle-bake/
