Work, Work, Work
Like many people, my career takes up a significant portion of my time, sometimes leaving only a small window in the day to prepare a meal. On those days when I am working 10-12+ hours (this week has been no exception), I want something that is filling with great taste and is easy to prepare. I know, you're thinking BEER! But no, I need to maintain focus on work once the meal is over.
When I can't dedicate more than 45 minutes to being the kitchen, a delicious tuna casserole is the perfect dish. Widely popular in the '50s-'60s, casseroles were one-dish wonders known for their ease of preparation and family style portions. Can you say "midwestern?" I grew up with casseroles, and they still warm my heart today.
This is my spin on one of my all-time favorites, Tuna Noodle Casserole. I add lots of fresh vegetables for extra crunch and some semblance of nutritional value to balance out those wonderful carbs and dairy. Even when you're busy, you can take 40 minutes to throw this dish together, and it tastes even better as leftovers that will keep you satisfied for the busy days ahead. Enjoy!
Deluxe Tuna Casserole
Prep: 10 min. | Cook: 30 min. | Serves: 8-10
12 oz. bag extra wide egg noodles
2 10.5 oz. cans cream of mushroom soup
1 12 oz. can albacore tuna, drained
1 c. broccoli, coarsely chopped
1/2 c. yellow onion, chopped
3 button mushrooms, chopped
1/2 c. frozen peas
1/4 tsp. ground black pepper
1/2 tsp. kosher salt
1/4 c. milk
1/2 c. shredded sharp cheddar cheese
8 Ritz crackers, crumbled
Preheat oven to 375 degrees. Boil egg noodles as directed (about 6 minutes). Combine cooked noodles, mushroom soup, tuna, broccoli, onion, peas, salt, pepper and milk in a large bowl. Gently fold together with rubber spatula until evenly incorporated. Spray a 9x13 casserole dish with cooking spray. Transfer mixture to casserole dish. Evenly spread cheddar cheese over the casserole. Crush the crackers in your hands and spread evenly over the cheese. Bake for 30 minutes until crackers are golden brown. Serve hot.