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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tuna Noodle Casserole with Mushrooms, Artichokes & Red Pepper Recipe

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This recipe for Tuna Noodle Casserole with Mushrooms, Artichokes & Red Pepper is from More Tried and True Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pkg. broad egg noodles
1 tbsp. olive oil
4 oz. sliced mushrooms
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup sour cream
1/2 cup cream cheese, softened
Dash of Worcestershire sauce
1 tsp. garlic powder
Salt and pepper, to taste
2 cans flaked tuna, drained
1 can artichoke hearts, quartered
1/3 cup red pepper, finely diced
Topping:
1/2 cup bread crumbs (plain, Italian seasoned or Panko)
1 cup shredded cheddar cheese
Directions:
Directions:
Preheat oven to 350°F. Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil, add noodles and cook until al denté
In small fry pan, heat oil and sauté mushrooms and onion until softened; set aside.
In a large mixing bowl combine soups, sour cream, softened cream cheese, Worcestershire sauce, garlic powder and salt and pepper. Mix in tuna, onions, mushrooms, artichoke and red pepper.
Pour mixture into prepared casserole dish. Sprinkle on crumbs and shredded cheese.
Bake in preheated oven for 30 minutes or until hot and bubbly.

 

 

 

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