Quick, Easy, Cheesy Tuna Casserole

Tuna casserole is a classic, comforting casserole dish that works perfectly as a mid-week meal for your family or as a potluck meal for large groups.

This recipe combines the familiar goodness of the classic casserole with a few small additions that kick up the flavor! 

While not the healthiest meal out there, the tuna is packed with Omega-3 fatty acids, which are good for heart health and brain development. I don't generally cook with "cream of anything" soup, but using reduced sodium options and partaking in the gooey goodness in moderation are the keys to enjoying comfort foods the smart way. 

This is the perfect meal for families on-the-go. It is fast, cheap, and easy! The ingredients for this meal can be purchased for less than $25, and if your family is like my family of 5, you can enjoy the leftover casserole on the following day, or even freeze it for later. 

Tip: When cooking with a glass dish, never use a cold metal spoon or serving utensil! If the cold metal touches the hot glass, it can explode!  

Trick: Use packaged tuna instead of cans for quicker and cleaner preparation!

Quick, Easy, Cheesy Tuna Casserole

Prep Time: 15 Minutes   |   Cook Time: 40 Minutes   |   Total Time: 55 Minutes

Serves Everyone! (Party Size)

Ingredients: 

• 12 oz package Wide Egg Noodles
• 2-10.5 oz cans Condensed Cream of Mushroom Soup (Low Sodium)
• 1 cup Frozen Green Peas, defrosted
• 1 small Yellow Onion, chopped thin
• 6 oz jar Sliced Mushrooms
• 3-6 oz cans Tuna, drained
• 3 cups Shredded Cheddar Cheese (1/2 set aside)
• 4 tbsp Butter (salted or unsalted)
• 1 cup Garlic & Herb Bread Crumbs
• 1/2 tbsp Garlic Powder 
• 1/2 tbsp Onion Powder 
• 1 tbsp Black Pepper 

Directions: 

1. Preheat oven to 350°F.

2. In a large pot, heat 8 cups of water to a boil. When boiling, add egg noodles and cook until al dente as instructed. 

3. In a large mixing bowl, combine drained tuna, peas, onion, garlic powder, onion powder, and black pepper. Stir. Add cooked noodles, 1 1/2 cups of cheddar cheese and cream of mushroom soup. Stir. 

3. Pour noodle mixture into a 9x13 dish. Sprinkle remaining cheese over the top. 

4. Melt butter. Add bread crumbs to melted butter and stir until all of the bread crumbs are moist. Sprinkle breadcrumbs evenly across the top of the casserole.

5. Bake 30-40 minutes, or until bread crumbs are golden brown and cheese is bubbly. Remove from oven. Serve while hot.

Simple Sautéed Portabellas

This mushroom recipe is a wonderful substitute for a meat-based entree. Portabella mushrooms are relatively new to the culinary world. These matured cremini mushrooms, originally imported from Italy, were discarded until the 1980s because they were thought to be over-grown. 

The size of portabella mushrooms allows for a variety of uses; you can find them grilled, stuffed, sautéed, and baked. They have a rich, earthy flavor, and their thick, hearty texture allows them to serve as a fulfilling stand-in for meat. 

This recipe is super simple and delicious! Mushroom lovers will appreciate the flavor; strong without being overpowering. 

Tips: When cooking portabella caps, you do not need to remove the gills underneath unless you plan to stuff them. The gills produce a dark liquid, which doesn't alter the taste of your dish, but may alter the appearance. If you do not want to stain your food, you can easily remove them. Look for portabellas that are firm. Avoid the selection if it is slippery with a moldy smell. Before use, wash gently then pat dry with paper towels.  

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Simple Sautéed Portabellas

Prep Time: 10 Minutes   |   Cook Time: 8 Minutes   |   Total Time: 18 Minutes

Serves 4

Ingredients: 

• 4 Portabella Caps, Sliced
• 3 tbsp Extra Virgin Olive Oil (more as needed)
• 1 Large Yellow Onion (sliced thick) 
• 2 Cloves Garlic, Minced
• 1 tbsp Dried Oregano
• 3 tbsp Freshly Grated Parmesan Cheese
• 3 tbsp Freshly Grated Asiago Cheese
• Sea Salt & Pepper (to taste)

Directions: 

1. Warm olive oil and garlic over medium heat in a large skillet. Be careful not to burn garlic! 

2. Add mushrooms, onions, and oregano to the skillet. Stir occasionally, cook until mushrooms are soft and darkened on both sides and onions are dark around the edges (onions should not be cooked until translucent or mushy). 

3. Remove from heat, drizzle with olive oil and season with sea salt and pepper. Sprinkle with cheeses and serve while hot.