Prep 20 mins
Cook 25 mins
This is a delicious casserole that can be made using either tuna or 1-1/2 cups or more of cooked cubed chicken or even cooked turkey --- for a thinner sauce use 1 cup of milk or half and half instead of 3/4 cup, prep time includes boiling the egg noodles, if you are not a garlic-lover then you may omit the garlic powder and to zing the flavor up even more add in 1-1/2 tablespoons of lemon juice
- 170.09 g egg noodles
- 29.58 ml butter
- 304.75 g can condensed cream of mushroom soup, undiluted
- 2.46-4.92 ml garlic powder (or to taste, I use 1 teaspoon)
- 44.37-59.16 ml grated parmesan cheese (optional)
- 177.44 ml milk (or can use half-and-half cream)
- 118.29 ml sour cream (can increase to to 3/4 cup)
- 1.23-2.46 ml seasoning salt (or to taste, or use white salt)
- 2.46 ml fresh ground black pepper (or to taste)
- 1 small onion, finely chopped (can use 2 green onions)
- 59.14 ml pimiento, chopped
- 1 small green bell pepper, finely chopped
- 1 large celery rib, diced
- 184.27 g can tuna, drained and flaked (can add another 3 ounces for a more meatier casserole if desired, or use cooked chicken or turkey)
- 12-15 butter flavored crackers, broken in pieces (such as Ritz Crackers)
- Preheat oven to 375 degrees F.
- 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, pepper, 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.
- Transfer to prepared greased baking dish.
- Sprinkle top with the broken Ritz crackers.
- Bake for about 25 minutes.
This was very good. I did not add the Parmesan cheese, pimientos, or green peppers (everything I hate) and it was still very good. I used left over chicken. After simmering the sauce for 15 min. I should have known better than to put it in the oven for another 25 min. By simmering it, it thicken up pretty good and then by baking it, it got extremely dry. Still good mind you but for leftovers I will add more milk. Just adding the hot noodles after simmering would be just right for eating or else not simmering sauce just put in oven for 30 min. I will make again but will adjust the cooking time.
This was delicious no suprise with it being Kittencal's recipe.... Instead of piemento and bell pepper I just stirred in a cup and a half of frozen peas and carrots b/c it was what I had on hand. I also used whole wheat macaroni also all I had but the sauce and flavor profile was exactly what I was looking for. Thank You
This was very easy and very tasty. I doubled the noodles and used 1 1/2 pounds of cooked chicken. Next time I will be sure to make a little more sauce as it dries out a bit in the oven (when using so many noodles and so much chicken). Very, very yummy. My husband asked if we could have it again this week. Never had a request for the same meal twice in one week before! Thanks for the recipe!