Recipe by Sue Lau
This is one of DH favorite casseroles. It's really economical, but tastes like a million bucks! :)
Top Review by CinchaS
I made this a few months ago. My in-laws liked it so much that they've requested for me to make it again. My dh and I like spicy/vinegary foods so we ate it with a few dashes of Tabasco.
- 2 (6 ounce) cans tuna, packed in water,drained
- 2 (10 ounce) cans cream of mushroom soup, condensed
- 8 ounces egg noodles, cooked
- 1⁄4 cup diced onion
- 1⁄4 cup diced celery
- 1 (7 ounce) can sliced mushrooms, drained
- 1 cup frozen peas
- 10 ounces milk
- 5 ounces dry sherry
- 1 tablespoon butter
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon sweet Hungarian paprika
- 1⁄4 cup grated parmesan cheese
- durkee fried onions
Directions See How It's Made
- Heat oven to 350 degrees F.
- Saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside.
- Combine cooked drained noodles, condensed soup, and milk.
- Add cooked vegetables to noodles.
- Mixture should be juicy.
- Add more liquid (milk) if too dry.
- Mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese.
- Season to taste with salt and pepper.
- Spread mixture into a 1 1/2-2qt.
- casserole dish and bake at 350 degrees F.
- for 30 minutes, or until bubbly around the edges.
- Sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely.
- Remove from oven and let rest 5-10 minutes before serving.