After doing some random searching for a good and easy recipe (finding two terrific mom blogs in the process - check out ChiefFamilyOfficer.com and CouponCravings.com) I came up with my own variation of this classic which tastes quite good! Best of all, it uses no cream of mushroom soup, which every recipe seemed to call for and is not a common product found in the kosher pantry. Not sure why, but I don't think I've ever bought it.
Anyway, here is my concoction. If you make it, please enjoy it extra for me since I can only have it once in a blue moon. Being pregnant makes you scared of tuna, doncha know?
Tuna Noodle Casserole Concoction
1 16 oz. pkg noodles (any kind works, ziti was great)
2 cans tuna
1 and 1/2 cups milk
1-2 tbs marg. or butter
1/2 -3/4 cup mozzarella cheese (or american)
1/4 cup parmesan cheese (or whatever you can afford
Pepper, oregano, basil and garlic powder to taste (if you don't use parmesan, you probably will need salt as well) Be generous with the spices - they add great flavor.
pepper, basil, oregano and garlic powder to taste
Cook the noodles, removing from heat before they are soft (don't want the casserole to be mushy!) and mix in rest of ingredients. (Your choice whether to add more milk, do so if you want a creamier casserole.) Place in greased or buttered pan and bake at 350 degrees for 40 minutes. Delicioso!!
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