Tuesday, October 11, 2011

Veggie Tuna Noodle Casserole

Hi there! Are you just loving the fall?! I love how when you walk outside you can smell the leaves! Ahhhh.....

Fall also = flu shot season! I've been pokin' and pokin'!! Have you got yours yet?! Be sure you do! And we don't like the excuse "I never get sick". Even if you yourself never get sick you could spread the germs to someone else. Be responsible! Get one! Oh... and you say "I get sick after the shot, I don't want that." YOU CANNOT GET THE FLU from the shot. It is completely dead. You can however feel "run down" b/c that is your body's reaction to something "foreign" entering the body. Nothing like the flu though. 

Ok, shall we have some Tuna Noodle Casserole?! Aaron absolutely despises tuna noodle. He was very depressed when I said I was making this. But when he saw it completed and took a bite, he loved it! The "tuna taste" gets hidden with the veggies in this recipe, and it's a great comfort food! 

Veggie Tuna Noodle Casserole
1/2 box rotini pasta
1 Tbsp olive oil
1 large onion, chopped
2 stalks celery, chopped
8 oz mushrooms, sliced
1 red pepper, chopped
1/2 cup corn
1 can roasted garlic cream of mushroom soup (if you can't find this, regular will do)
1/4 cup sour cream
1/2 cup milk
1 tsp pepper
3-4 dashes hot sauce
1/2 cup bread crumbs
1/4 cup Parmesan cheese

1. Start by cooking pasta. Meanwhile, saute onion & celery in the olive oil. When tender crisp add the rest of the vegetables and cook until tender.

2. Add the soup, sour cream, milk, and seasonings to the veggies. Combine veggies with pasta. If it doesn't seem saucy enough, add a little extra milk. 

3. Put mixture in a 2-3 qt dish. Top with bread crumbs and Parmesan.

4. Bake at 350 degrees for 15-20 minutes, or until topping is brown and crispy. 


I did top mine with some chopped tomatoes. You can do that too if you like 'em.

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