Zesty Cheesy Tuna Noodle Casserole
Ingredients
1 tbsp Salt or Salt Substitute
1 tbsp Black Pepper
2 tbsp Dried Minced Onion
3 tbsp Mayonaise
1-12 oz bag of Egg Noodles
6- 5 oz cans of Tuna (drained)
1-6 oz package of sliced, pre-washed mushrooms
1 cup of Mexican blend, shredded cheese
1/2 cup of Zesty Italian Dressing
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
1 can of Southwest Corn (or Mexican)
2 cans of Peas & Carrots
Topping:
1 1/2 cup Panko Breadcrumbs
1/2 cup Mexican blend cheese
1 tsp dried Parsley
3 tbsp Extra Virgin Olive Oil
Instructions:
2. Salt the water (to taste) and boil egg noodles according to package directions.
3. Drain noodles and set aside.
4.
4. Sauté mushrooms for about 5 minutes. Add peas & carrots and corn and heat through for another 3 minutes.
5. Turn off pot and mix mushroom/corn/peas/carrots mixture with remaining ingredients (do NOT include the topping ingredients). Do not include egg noodles until next step.
6. Once well mixed, fold in egg noodles until well coated and combined.
7. Spread mixture into a pan and bake at 375° for 15 minutes.
8. Mix Panko breadcrumbs, 1/2 cup cheese, Parsley, and EVOO in a separate bowl to make topping.
9. After 15 minutes, remove the dish from the oven, evenly sprinkle with breadcrumb topping, and broil the dish for 5 minutes, watching it carefully so as not to burn it.
10. Remove dish from the oven. Let cool 10 minutes and serve.
***Dish yields 8 servings with a side dish (I suggest salad) and 6 large servings if served alone.***
---See the video here!!!: https://youtu.be/lMhK63XxkM4 ---
