ANYway, i posted on fb that i made a re-vamped version of tuna noodle casserole and it was a success. i made it on a whim, and let me just tell you something: everything i do on a whim turns out great. but if i plan? nope. crafts, diy house stuff, cooking, diets, anything. it's quite tragic, actually.
so anyway, i knew i had tuna and egg noodles in the cabinet so i did a quick search on pinterest to see what came up. here's the recipe.
as adapted from cooking light.
8 ounces wide egg noodles
2 tablespoons olive oil
1/2 onion, chopped
2 tablespoons all-purpose flour
3/4 cup milk
4 oz. cream cheese, softened
2 tablespoons dijon mustard
1 can of peas, drained
grated cheddar or colby jack
2 cans low sodium tuna in water, drained and flaked
2 T. butter
1/2 c. bread crumbs
in a medium size pan, boil the egg noodles until done, drain and set aside. in a separate pan, saute onion in oil over medium heat. once onion is tender, sprinkle flour over the top and stir constantly for 1 min. s l o w l y add the milk and cook for a few minutes, stirring, until mixture starts to thicken. add cream cheese, dijon mustard, and salt & pepper (to taste). cook over low heat for a few minutes longer, while stirring, until ingredients are mixed together well.
in a large bowl, add the egg noodles, peas, tuna, and however much grated cheese you like. stir well until everything is mixed together in bowl and pour into a 9 x 13 casserole dish.
in a small bowl, melt butter in microwave and add bread crumbs. mix well until all butter is absorbed. sprinkle over casserole. bake for 15 min. at 350 - just to warm through and then broil for 5 minutes until golden on top.
now, eat that sucka up! and lie to your kids if you have to. my kids think they hate tuna, but i told them it was chicken casserole and they ate every. last. bite. ;)