Tuna Noodle Casserole

1 Pkg   Bessie’s Al Dente Noodles

1 Tbsp Butter

2 Tbsp Olive Oil

1 Tsp All Purpose Seasoning (Jane’s Krazy mixed up)

1 Dash Salt

1 Dash Pepper

½   lb. sliced mushrooms

½   Onion- diced

½   Cup of frozen peas & carrots

1 can Cream of Mushroom Soup

1 can Milk

2 cans White Albacore Tuna in water (drained)

Grated Asiago Cheese (optional)


Preheat oven to 400

Cook Bessie’s Al Dente Noodles according to the instructions or open container fill half way with water and cook in microwave for 5 minutes then drain. In a large heavy skillet, heat the butter and olive oil over medium-high heat. Add the diced onions & sliced mushrooms with a dash of salt and pepper. Sauté onions & mushrooms in a pan for about 3 minutes. In a casserole dish add and mix together the can of cream of mushroom soup, milk, sautéed onions & mushrooms, frozen peas and carrots, all purpose seasoning and tuna.  Drain the noodles and add them to the casserole dish. Top with 2 cups of shredded cheese, cover and bake at 400 degrees for 30- 40 minutes.

DinnersMonica Heil