Monday, March 2, 2009

Tuna Noodle Casserole

I've never been a fan of Tuna Noodle Casserole, but being that it's Lent, I figured we better come up with some that is liked by all and I do believe that this is it! The kids love the Goldfish crackers.

8 oz. dried egg noodles
1 can cream of mushroom soup
1 (5 oz) can evaporated milk
1/3 cup chopped onion
1/3 cup Durkees French fried onions
1 can albacore tuna, packed in water, drained and flaked.
1 cup finely shredded sharp cheddar cheese
2 cups frozen baby peas
1/2 tsp pepper (I used Penzy's Shallot Pepper, so good with anything!)
1 cup cheddar flavored goldfish crackers

Cook noodles, drain. Stir in soup and next 6 ingredients Pour into an 8x8 square casserole sprayed with non-stick cooking spray.
Cover and back at 350 F for 30 minutes. Sprinkle with crackers; continue to bake for 5 minutes uncovered. 4 servings.

**I learned on America's Test Kitchen that evaporated milk makes dishes like this creamy. Regular milk breaks down and separates during cooking. Evaporated milk, because it is already cooked, doesn't separate and remains a nice creamy texture.

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