I think I might have learned this from my mom, and is originally from the back of an American Beauty Extra Wide Egg Noodles package, modified. Easy, using canned soup instead of making a Béchamel. If you'd rather not use the canned soup use the Béchamel recipe in the Chicken Casserole and add the mushrooms below. As with the Chicken Casserole, feel free to add other vegetable(s) of your choice. The vegetables should be sautéd before adding since everything is cooked before it goes into the oven. The oven is just to get it hot and meld the ingredients/flavors and toast the topping.
| 4 ½ C (6-8 oz - half package) | Uncooked egg noodles or fusilli/radiatori/farfalle pasta |
| 1 can (10 ¾ oz.) | Condensed cream of mushroom soup |
| 1 ¼ C | Milk |
| ⅓ C | Parmesan or Romano cheese, grated |
| ¼ C | Kalamata olives, quartered (optional) |
| 1 can (9 ¼ oz.) | Tuna, drained and flaked |
| ½ to 1 C | Frozen peas |
| to taste | Salt and pepper |
| to cover | Bread croutons (preferred), cracker crumbs, or Panko |
| 1 C | Fresh mushrooms (optional), quartered/sliced, sautéd in olive oil |
Preheat oven to 350°.
Cook noodles according to the package directions. In a 2-quart oven safe casserole, combine all the other ingredients. Stir in the noodles. Cover with a layer of fresh croutons, they'll toast during the baking. Bake uncovered 25 to 30 minutes until bubbly round the edges and the croutons are lightly browned.
4-5 servings