I’m not very excited about the grocery specials this week, so I’m making dishes I’ve been thinking about for a while. When the weather gets bad, or you just can’t take going to the grocery store again, here’s a new make on an old classic pantry meal. I don’t know why I have a thing for these old casseroles lately. They were always kind of comfort food, I guess.
And yes I know I used spinach instead of peas, but I have a really good excuse. January 1st my 4 year old refrigerator in the kitchen quit working. And I love that refrigerator, it’s just like the one on Two and a Half Men, but I digress. So at 9pm I was trying to figure out what to do with all this food. I have another refrigerator in the laundry area, but who could get another thing in it? I’m telling you all of that, to tell you this – my frozen peas were in my neighbor’s freezer, and it was just too much trouble!!
Ingredients
- 1/2 lb egg noodles, bow-tie pasta or other cooked
- 1 (4.5 oz) can tuna in olive oil, undrained
- 2 (4.5 oz) cans tuna in water, drained
- 2 (4 oz) cans portobello or sliced mushrooms, drained*
- 3/4 cup frozen peas
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/3 cup parmesan or romano cheese
- 1/2-1 cup all natural cream of mushroom soup or coconut milk
- 1/2 tsp granulated onion powder
- 1/2 tsp granulated garlic powder
- 1/2 tsp dried dill weed
- Cooked and crumbled bacon (optional)
- Salt and pepper
- 2 TBSP melted butter
- 1/2-3/4 cup breadcrumbs
Instructions
- Combine noodles and next 13 ingredients. Place in a greased casserole or 8x8 dish.
- Mix together butter and breadcrumbs, and sprinkle over the top.
- Bake 350° for about 25-35 minutes.
- Note:*To rescue canned mushrooms and make them taste better, after draining, add water and a little fresh lemon or lime juice. Let set 5 min. then drain. I’m not a big fan of canned mushrooms, but the portobello aren’t bad, and they are great to have in a pinch.