Kitten’s Tuna Or Chicken Casserole

Photo courtesy of one of our readers, Andrea.

This will also work well using leftover cooked turkey

Servings 4-6

INGREDIENTS:

6 ounces uncooked egg noodles

2 tablespoons butter

1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

1/2-1 teaspoon garlic (or to taste, I use 1 teaspoon)

3-4 tablespoons freshly grated Parmesan cheese (optional but good to add)

3/4 cup milk (or can use half-and-half cream, for a creamier sauce increase to 1 cup)

1/2 cup sour cream (can increase to to 3/4 cup)

1/4-1/2 teaspoon seasoned salt (or to taste, or use white salt)

1 small onion, finely chopped (can use 2 green onions)

1/4 cup pimiento, chopped

1/2 large green bell pepper, finely chopped

1 large celery rib, diced

1 (6-1/2 ounce) can tuna, drained and flaked (can use 2 cans, or use cooked chicken or turkey)

fresh ground black pepper, to taste

16 butter flavored crackers, broken in pieces (such as Ritz Crackers)

INSTRUCTIONS:———————————-

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 2-quart casserole dish.

Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.

In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.

Add in the tuna or chicken; mix to combine.

Combine the mixture with the cooked egg noodles.

Season with black pepper to taste.

Transfer to prepared greased baking dish.

Sprinkle top with the broken Ritz crackers.

Bake uncovered for about 30-35 minutes or until hot and bubbly.

You will also find this recipe on Recipezazz.com

Related posts:

Tuna Casserole (Lower Fat)

Tuna And Rice Casserole

Low Fat Chicken Casserole

Chicken Noodle Casserole

Chicken Noodle Casserole

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