The recipe for a tuna casserole has been upgraded to take it from an old fashioned dish to an extraordinary one. This recipe contains sauteed mushrooms, Colby Jack cheese, fried onion and other delicious ingredients. You will never refuse a tuna noodle casserole again! This recipe is also freezer friendly so you can enjoy this dish for months to come.
It took me more than a decade after moving away from my parents before I’d venture to eat a bite of tuna noodle noodle casserole. It’s not to say my moms recipe wasn’t edible, it just wasn’t my favorite. It was a bit dry, a bit bland, a bit too boring. My grown up tuna noodle casserole is none of those things. It’s hearty, flavorful, and has depth.
I prefer to use french fried onions on top of this dish, but I have a tendency to use whatever I have on hand. If you don’t have the onions, you can use panko bread crumbs, mix them with dash of cayenne pepper and a couple tablespoons of melted butter, then spread them over the top.
Grown Up Tuna Noodle Casserole
1-2 cans tuna drained or 2 cups shredded chicken or turkey breast
3 tablespoons olive oil
1/2 large vidalia onion, diced
3-4 small Bella mushrooms, washed & patted dry
1 tsp. garlic powder
4 oz cream cheese
1/2 cup sour cream
1 can mushroom soup 10.5 oz
3/4 c milk
8 oz any pasta your preference
1 cup Colby jack cheese shredded
1 cup french fried onions
1 tsp salt
1/2-3/4 tsp black pepper (more or less to your taste preferences)
Pre-heat the oven to 375 degrees
Spray your casserole baking dish lightly with cooking spray and set aside until needed.
Make pasta according to package directions.
As the water heats, heat the olive oil in a deep skillet over medium heat. As soon as the oil is heated, add the onions and mushrooms and saute until the onions are translucent.
While the onions and mushroom saute, cook pasta until al dente, drain, cover and set aside.
In the skillet containing the sauteed onions and mushrooms,
Add the mushroom soup, cream cheese, sour cream, milk, and garlic powder. Stir to combine and continue cooking over medium-low heat until hot.
Once warmed through, season with salt and pepper to taste.
Add the hot, drained pasta to the skillet, stir to thoroughly coat.
Add the tuna (well drained) or cooked chicken to your pan once the pasta has been mixed well. Transfer the mixture to the prepared casserole dish.
Sprinkle the grated cheese over the top of the dish. Top with the french fried onions.
Bake at 375° F for 10 minutes or until golden brown. Serve immediately.
To freeze the casserole, transfer the mixture into disposable foil pans, top with cheese. Cover tightly and freeze. To prepare, thaw the casserole in the fridge overnight. Just prior to baking, top with the french fried onions and bake 10-15 minutes at 350F.
test YOUTUBE Video somewhere
Equipment
Ingredients
Instructions
- Heat oven to 375°F
- Separate crescent dough into triangles and place on a piece of parchment paper with points toward the center.
- Press the edges together to seal the seams, then fold around the circle to form a “crust”.
- Bake for 11-13 minutes or until golden brown.
- While the dough is baking, prepare gravy according to package directions in a medium saucepan.
- Stir cooked sausage crumbles into thickened gravy; set aside.
- In a small bowl, beat eggs with a fork, season with salt and pepper. Heat a pat of butter in a skillet, Add seasoned eggs and cook until the eggs are softly set.
- Spread sausage gravy mixture over the hot crust, Top with eggs and cheese and a sprinkle of scallions if desired. Bake 5 more minutes until eggs are set and cheese is completely melted.
- Cut into wedges and serve immediately.
Equipment
Video
Notes
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
test YOUTUBE Video somewhere
Equipment
Ingredients
Instructions
- Heat oven to 375°F
- Separate crescent dough into triangles and place on a piece of parchment paper with points toward the center.
- Press the edges together to seal the seams, then fold around the circle to form a “crust”.
- Bake for 11-13 minutes or until golden brown.
- While the dough is baking, prepare gravy according to package directions in a medium saucepan.
- Stir cooked sausage crumbles into thickened gravy; set aside.
- In a small bowl, beat eggs with a fork, season with salt and pepper. Heat a pat of butter in a skillet, Add seasoned eggs and cook until the eggs are softly set.
- Spread sausage gravy mixture over the hot crust, Top with eggs and cheese and a sprinkle of scallions if desired. Bake 5 more minutes until eggs are set and cheese is completely melted.
- Cut into wedges and serve immediately.
Equipment
Video
Notes
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.