SANDRA’S AWESOME ALBACORE TUNA NOODLE CASSEROLE

My reaction to past recipes I've tried
is that they tend to be too dry,
hence this updated and enhanced version...

Servings: (6)
Prep. 15 Mins. |
Bake: 30 Mins.

INGREDIENTS

*Pasta and peas:
4 cups dry egg noodles, prepared according to package directions
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained
--(we like using medium, but use mild if you like your's less spicy)
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
3/4 cup cheddar cheese, shredded
1/2 teaspoon worcestershire
1/8 teaspoon dried thyme
1 (9 oz. can) albacore tuna in water, drained

****Topping:
2 tablespoons parmesan cheese, shredded
1/2 cup crackers, crushed (Ritz or Club preferred)
1 tablespoon fresh parsley, chopped
2 tablespoons unsalted butter, melted

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil, and setting aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in a colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add the onions, celery, crimini mushrooms, and saute until onions are translucent. Add the garlic, sea salt and ground pepper, to taste, and saute 30 seconds longer, and remove skillet from heat.

In a separate large bowl, mix together drained chilies, milk, soup, sour cream, cheddar cheese, worcestershire, and thyme. Gently fold in drained noodles, peas, and tuna. Transfer mixture to the prepared baking dish; cover with foil, and bake for 20 minutes.

Meanwhile, in a small bowl, combine the shredded parmesan cheese, cracker crumbs, parlsey, and melted butter. Remove casserole from oven and sprinkle topping evenly over casserole, and then return to oven, uncovered, and continue baking for 10 minutes longer, until heated through and top is golden. ~ Enjoy!

Pipin' Hot out of the Oven...

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Tip: I like to serve this Albacore Tuna Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette: