One of my favorite fall comfort foods is tuna noodle casserole. I don’t make it much during the spring and summer, but when fall rolls around I’m ready for casseroles, soups and stews. Things I can throw in the oven, or in the crock pot and forget about while I’m going through my nightly routine.
Here’s my super easy recipe for tuna noodle casserole:
- 1 8oz bag of noodles (or 1 box of macaroni)
- 2 cans of tuna
- 2 cans of cream of Mushroom Soup
- 1 small onion~ chopped
- 3-4 fresh mushrooms~ sliced
- 1/2 cup shredded Parmesan cheese
- 1 cup mozzarella cheese
- 1 cups of frozen peas
Cook the noodles or macaroni according to the package directions. Preheat the oven to 350` while you’re mixing everything together. Lightly spray a 9×13 baking dish with no stick cooking spray, then combine all of the ingredients above, including the cooked noodles, and mix everything well. Bake for 30-40 minutes at 350` while you’re helping your children with homework, or folding laundry.