from 1 vote
Grown Up Tuna Noodle Casserole
drained or 3 cups shredded chicken or turkey breast
extra virgin olive oil
large white onion
mini Bella mushrooms
1 10.5 oz can mushroom soup
pasta of your choice
shredded Colby jack cheese
french fried onions
Salt and pepper to taste
Label a 9x13 freezer container with date, name and cooking instructions.
Lightly spray the 9x13-inch pan with cooking spray;Set aside.
Start your pasta water cooking; While the water is heating, heat the olive oil in a large frying pan over medium heat.
Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent.
After the onions/mushrooms are done, add your pasta to the water and cook until al dente (7 minutes or so).
Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot.
Season with salt and pepper to your tastes once it’s all warmed up.
Drain the pasta and add to the pan and stir to mix; Making sure your pasta gets covered well.
Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) to your pan and mix it all up again.
Pour the mixture into your baking dish.
Add the shredded cheese on top.
Place lid on top and place in freezer until ready to cook.
When ready to bake preheat oven to 375 degrees.
Take lid off and bake for 45 minutes, until bubbly.
Add french fried onions and place back in oven for 10-15 minutes.
Grown Up Tuna Noodle Casserole https://www.stockpilingmoms.com/grown-up-tuna-noodle-casserole/