Crunchy Tuna Bake
Makes: 6 servings
Cook: 30 minutes
1 package (12-ounce) medium egg noodles, Manischewitz®
1 cup frozen onions, celery, bell peppers, and parsley blend
2 tablespoons butter
1 package (8-ounce) sliced mushrooms
1 box (10-ounce) frozen chopped broccoli, thawed and drained
1 can (10.75-ounce) condensed cream of mushroom soup, Campbell’s®
1 can (10.75-ounce) condensed golden mushroom soup, Campbell’s®
1⁄3 cup half-and-half
2 cans (6 ounces each) chunk tuna in water, drained, Bumble Bee®
21⁄2 cups shredded sharp cheddar cheese, Kraft®
Salt and ground black pepper
11⁄2 cups french-fried onions, French’s®
Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
In a large pot of boiling water, cook egg noodles about 8 minutes or until tender but not quite al dente. Drain and return to pot; set aside.
In a saucepan, cook vegetable blend in butter over medium-high heat until tender. Add mushrooms; cook for 8 minutes. Stir in broccoli. Transfer to pot.
Combine soups and half-and-half. Stir into pot. Stir in tuna and 2 cups cheese; season. Transfer to baking dish. Sprinkle with remaining cheese and onions.
Bake for 30 to 40 minutes or until heated through and browned.