If there’s one thing that weeknight dinner chefs appreciate, it’s a meal that doesn’t require too much work. After a quick sauté for the vegetables, all you need to do is give this casserole a couple of stirs and pop it in the oven. No need to be prepared with pre-cooked meats if you don’t want to; just keep a couple cans of tuna around the house for nights when cooking is a drag. Thanks again to Six Dollar Family for such a simple and pleasing recipe! My grown-up taste buds definitely appreciate the update to this old childhood classic.

 

Ingredients:

1-2 cans tuna, drained or 3 cups shredded chicken or turkey breast

3 Tablespoons extra virgin olive oil

1/2 large diced white onions

3-4 mini Bella mushrooms, sliced

1 teaspoon garlic powder

4-oz cream cheese

1/2 cup sour cream

(1) 10.5-oz can mushroom soup

3/4 cup milk

8-oz pasta of your choice

1 cup shredded Colby jack cheese

1 cup French fried onions

Salt and pepper to taste

 

Instructions:

Preheat your oven to 375° F. Slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray.

Start your pasta water cooking. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and sauté until the onions are translucent. After the onions are done, add your pasta to the water and cook until al dente (7 minutes or so).

Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once it’s all warmed up.

Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.

Add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish. Add the shredded cheese and French fried onions on top. Bake for 10 minutes, or until the onions are golden brown.

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Quick Tip: Want to freeze this meal for the future? Skip the French fried onions and bake after putting on cheese. Freeze. Thaw when ready and add the onions then.

Recipe and Image Courtesy of Six Dollar Family