Tuna Noodle Casserole

What is better for a family on the go than a one pot wonder/casserole? You can't get much easier than throwing a protein, starch, and vegetables in a single dish, mix, bake, and dig in. If you have any picky veggie eaters then a casserole is a great way to somewhat hide them in plain sight.

This casserole feeds my family of 2 adults, a teenager, and a toddler for 2 meals. This freezes and reheats great as well.

Ingredients

FOR THE casserole:

• 4 -5 oz cans tuna in water, drained
• 1 lb pack of wide egg noodles, cooked
• 1 pack mixed vegetables (approx 12 oz)
• 1 -15 oz can cream of celery
• 1 -15 oz can cream of mushroom
• 3 tsp mustard powder
• 1 tsp salt
• 1 tsp pepper
• 8 oz fresh or canned mushrooms **optional**
• 
  

utensils needed:

• 9x13 casserole dish
• large pot to cook noodles
• stirring spoon
• colander

Directions

FOR THE CASSEROLE:

1. Preheat oven to 375
2. Cook noodles per package directions
3. While noodles are cooking, add drained tuna, soups, and seasonings. Mix well
4. Add frozen veggies and stir                                                                               
5. When noodles are cooked and drained, add to baking dish
6. Blend tuna mixture with noodles until well combined, like shown. 
7. I like my noodles to get a little crunchy on top so I do not cover. If you do not like the crunch then cover with tin foil for the same time. 
8. Bake in the middle of the center rack for 45 minutes
9. Enjoy!!

• 
  
•