Old Fashioned Tuna Noodle Casserole

Good news for those stale potato chips in the back of the pantry!  You can recycle them in this recipe and this particular casserole is a good way to sneak the kids their omega 3 fatty acids (Albacore tuna is best).

Here’s What You’ll Need:

8 Ounces GF Brown Rice Noodles, shells or macaroni work well

1 Small Onion, chopped

1 T. Butter

1/4 tsp. Salt

1 (4 ounce) Can Diced Pimento, drained

2 C. Frozen Peas, no need to thaw

1/4 C. Fresh Parsley, chopped

4 Ounces Cream Cheese

2 (5 ounce) Cans Albacore Tuna, drained

3/4-1 C. Milk (though plain unsweetened almond milk worked just peachy)

2 C. Shredded Cheese (Sharp Cheddar or Manchego work well)

1/2 C. Freshly Grated Parmesan Cheese, reserved

Crushed Potato Chips (personally, I think the Kettle kind work best), reserved

Preheat the oven to 400 degrees and lightly grease a casserole dish.  You can use a smaller one for a deep dish casserole or a standard 9 x 13 for a regular casserole.

In a large pot (because you’ll use it later to mix in the remaining ingredients), cook the noodles according to package directions.

Meanwhile…in a small frying pan, cook up the onion in butter until translucent.

Once the noodles are ready, drain the water and pour the noodles back into the pot.

Add everything except the reserved Parmesan cheese and potato chips and cook over medium heat until the cheeses are melted.  Don’t forget to add in your buttery onions.

Pour the mixture into the prepared casserole dish and sprinkle with Parmesan and potato chips.  Bake uncovered for 20 minutes and then serve!

*Helpful Little Hint:  Cook your rice noodles in boiling water for one minute, stir well, turn off the heat, cover and allow to sit for about 8 minutes – DONE!



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