Emily Farris goes crazy for casseroles in her book, Casserole Crazy: Hot Stuff for Your Oven! She is holding her 4th annual Casserole Competition in Brooklyn on November 10. Visit her blog to read more about her passion for original casserole recipes.
Grown Up Tuna Noodle Casserole
File Under: Not So Bad For You
12 ounces of uncooked egg noodles
1 (12 ounce can) cream of mushroom soup
1 1/2 cups grated Parmesan cheese
2 (6 ounce) cans white albacore tuna, drained
1 (16 ounce) package frozen sweet peas
1 (13.75 ounce) can of artichoke hearts, drained and chopped
1 large white onion, chopped
Salt and pepper to taste
Preheat oven to 375°F.
Par boil the noodles just under al dente and drain.
In a large mixing bowl combine the noodles, the soup, 1 cup of the cheese, tuna, peas, artichoke hearts, onion, salt and pepper. Transfer to a 2 ½ to 3-quart casserole dish. Bake, uncovered for 35-40 minutes or until bubbling. Remove, top with remaining Parmesan cheese and bake for an additional 10-15 minutes.
Let stand 5 minutes before serving.