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Tuna noodle casserole Recipe


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     Tuna noodle casserole

Category   Entrees - Maindishes
Sub Category   None

3 5 oz cans albacore tuna in water
1 can condensed cream of mushroom soup
1 can evaporated milk and 1/2 can of water
3 c dry brown rice and quinoa noodles
8 oz shredded mild cheddar
2 Tbsp butter
1 rib celery, diced
1/2 c each onions and mushrooms, diced
3 cloves garlic, minced
1/4 tsp pepper
Couple pinches kosher salt
1/2 c sour cream, room temp
1 c frozen peas
1 c Ritz crackers, crushed
1/2 c shredded manchego and parmesan mixture
2 Tbsp butter, melted

Oven to 400. Melt butter and saute celery and onion for 5 min. Add garlic and chopped mushrooms and saute until soft. Cook noodles according to package but 3 minutes less. To vegetables add soup, milk, sour cream, pepper and salt. Heat thoroughly over medium low heat then slowly add cheese, stirring after each handful.
Add peas to sauce and stir. Drain noodles and place in 9 X 13 baking pan. Pour sauce over noodles.
In medium bowl, blend crushed crackers and topping cheeses. Then mix in melted butter. Cover casserole with topping. Bake 20 minutes. Remove from oven and rest 10 minutes before serving.

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