I have been meaning to share some recipes on my blog for over a year now. Isn't it amazing how time just flies away!! Well, I have been having so much fun pinning all kinds of yummy recipes on Pinterest, that I'm finally getting off my butt and sharing some of my favorites with all of you.
Now, I am by no means an awesome cook. Of all the wonderful skills I inherited from my mother, being a great cook was not one of them. I like simple recipes with minimal ingredients that produce delicious results. This tuna noodle casserole is one of those recipes. Every one I have ever served this to, has loved it. Believe me, it's better than your average tuna casserole.
If you like tuna, this is perfect for a luncheon, or a weekday dinner for your family. So here is the recipe!!! I hope you give it a try... it's really good. :)
What you will need:
8oz. of egg noodles (or if you prefer, No-Yolks noodles are what I use)
3 cans of tuna (I highly recommend using solid white albacore)
2 cups of sour cream
3/4 c. milk
1 lb. mushrooms
1/3 c. shredded Parmesan cheese
7-8 Tbsp. butter
seasoned breadcrumbs (I use Italian seasoned)
What you will do:
Cook the mushrooms in 3-4 tbsp. of the butter until soft. Set aside
Cook the noodles according to package directions. Set Aside.
In a large bowl, combine all the ingredients and mix well.
Put in a large, buttered casserole dish.
Melt 2-3 more tbsp. of butter in the pan and add enough breadcrumbs to soak up all the butter, but not so much that the mixture looks dry.
Sprinkle over the top of the casserole.
Bake in a 350 degree oven for 35-45 min.