Wednesday, November 11, 2015

Jalepeno Tuna Noodle Casserole

My Sister In Law gave me some fancy Tuna she bought at a Seafood place at the beach. It had Jalapeno's in it, so I thought maybe it would be good in a Tuna Noodle Casserole, which I have not made in a decade at least.

I found a recipe on the web and added in some yummy extra's like bacon, water chestnuts and peas.  The topping was potato chips and cheese.  I am not normally a fan of Tuna Noodle Casserole, but this changed my mind!

10 1/2 ounces cream of chicken soup
1/2 cup mayonnaise
1/4 cup milk
1/2 cup diced yellow onion
1/2 cup diced celery
6 ounces albacore tuna
6 ounces cooked egg noodles
1/2 cup frozen peas
1 cup sliced mushrooms
1/2 can of sliced Water Chestnuts, chopped
2 slices of cooked bacon, crumbled
salt and pepper

Topping, 1/2 grated sharp cheddar and several handfuls of crushed potato chips


Mix the cream of chicken, mayonnaise and milk together in a large bowl.

Add the diced celery and onion, water chestnuts, bacon, mushrooms and peas

Fold in the tuna, followed by the cooked egg noodles, mix well

Salt and pepper to your taste.

Place in a casserole dish. Cook at 375 degrees for about 30-35 minutes, then remove and add the topping replace, and cook approximately 10 more minutes, till the topping is crispy and brown.

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