Ingredients:
1 – 10.5 oz. can condensed cream of chicken soup
½ cup mayonnaise
¼ cup milk
½ cup onion, diced
½ cup celery, diced
3 tbsp. butter, divided
¼ tsp. garlic powder
¼ tsp. onion powder
1½ cups peas
6 oz. water-packed tuna, drained
8 oz. egg noodles
½ cup cheese, shredded; gouda preferred
2 slices white bread, crust removed
2 tbsp. parsley
Equipment:
2-quart casserole dish
large stockpot
small skillet
large mixing bowl
Instructions:
1. Preheat your oven to 350°F and lightly coat casserole dish with butter/nonstick cooking spray.
2. Cook egg noodles in large stockpot according to package directions, but reduce cooking time by 1 minute to keep them al dente. Drain noodles, rinse under cold water, and set aside.
3. Melt 2 tablespoons of butter in skillet over medium heat. Add diced onion and celery and sauté until they are soft and translucent, about 5-7 minutes.
4. Combine cream of chicken soup, mayonnaise, milk, garlic powder, and onion powder until smooth in mixing bowl.
5. Fold in sautéed onions and celery, peas, drained tuna, and cooked noodles, mixing until all ingredients are evenly coated with sauce.
6. Tear white bread slices into small pieces and place them in a small bowl with shredded cheese. Melt remaining 1 tbsp. of butter and drizzle it over the bread pieces. Toss to coat bread evenly with butter, then sprinkle bread and cheese mixture over the top of casserole.
7. Bake in preheated oven for 25-30 minutes, or until the top is golden brown and casserole is heated through.
8. Remove from oven and allow it to cool slightly before serving.
© 2021, Kenneth Koziol. All rights reserved.