My neighbor mentioned tuna noodle casserole and it occurred to me I hadn’t made that in forever. My heart was torn because I had just purchased a giant bag of French’s Fried Onions and a bag of petite fresh green beans. I really wanted to make green bean casserole. So I combined the two and came up with a simple and tasty dinner.
The whole family enjoyed this meal. Who doesn’t love a comforting casserole? Mr.Picky heated it up even the next morning for breakfast. Next time I will update the recipe by removing the canned mushroom soup and making it from scratch. This is because Mr.Picky dried a ton of wild mushrooms and for health reasons. It was late and I was hungry so I reached for the extra cans in the cupboard. I really enjoyed the green beans and would probably double the amount next time. This depends on if your family likes green beans of course.
Tuna Green Bean Casserole:
- 2 cup dry egg noodles, cooked until al dente according to package
- 2 (10 3/4 oz.) cans of cream of mushroom soup
- 3/4 cup milk
- 1 tsp pepper
- 1/2 cup onions, finely chopped
- 2 (7 oz. or smaller) cans tuna, drained and flaked
- 1 cup fresh petite green beans, cut to bite size pieces
- 1/2 cup shredded cheddar cheese
- 1 cup fried onions, divided
While cooking noodles, throw the green beans into the water the last-minute or two of boiling to start the cooking process.
Meanwhile in a large bowl combine mushroom soup, milk, pepper, onion,tuna, 1/2 cup fried onions, and shredded cheese.
Drain noodles and beans and add to the bowl.
Combine the mixture and pour into a lightly grease 9×13″ glass baking dish.
Bake at 375 degrees for about 30-40 minutes, or until bubbly. The last 5 minutes of cooking sprinkle with the remaining 1/2 cup fried onions and cook until golden brown.