Kittencal's Easy Tuna or Chicken Noodle Casserole

READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces egg noodles
  • 2
    tablespoons butter
  • 1
    (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 12 - 1
    teaspoon garlic powder (or to taste, I use 1 teaspoon)
  • 3 -4
    tablespoons grated parmesan cheese (optional)
  • 34
    cup milk (or can use half-and-half cream)
  • 12
    cup sour cream (can increase to to 3/4 cup)
  • 14 - 12
    teaspoon seasoning salt (or to taste, or use white salt)
  • 12
    teaspoon fresh ground black pepper (or to taste)
  • 1
    small onion, finely chopped (can use 2 green onions)
  • 14
    cup pimiento, chopped
  • 1
    small green bell pepper, finely chopped
  • 1
    large celery rib, diced
  • 1
    (6 1/2 ounce) can tuna, drained and flaked (can add another 3 ounces for a more meatier casserole if desired, or use cooked chicken or turkey)
  • 12 -15
    butter flavored crackers, broken in pieces (such as Ritz Crackers)
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DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Grease a 2-quart casserole dish.
  • Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
  • In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
  • Add in the tuna or chicken; mix to combine.
  • Combine the mixture with the cooked egg noodles.
  • Transfer to prepared greased baking dish.
  • Sprinkle top with the broken Ritz crackers.
  • Bake for about 25 minutes.
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