One dish that shouts out comfort and home cooked goodness is Tuna Casserole. Although, I had never been a fan of the dish growing up, I recently tried it again. I make it without baking for a quick weeknight meal.
Tuna Noodle Casserole
1 7 oz package tuna, packed in water
1 cup Velveeta
1/4 cup butter
1/4 cup milk
1 10 3/4 oz can cream of mushroom soup
1 tsp garlic powder
1/8 tsp ground cayenne pepper
fresh cracked pepper to taste
1 cup frozen peas
12 oz whole wheat wide egg noodles, cooked and drained
Combine all ingredients except for noodles and cook until Velveeta is melted and peas are cooked. Add noodles and thoroughly mix. Delicious sprinkled with Parmesan cheese.
No comments:
Post a Comment