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Tag Archives: mushroom soup

Tuna Green Bean Casserole

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

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

Tuna Green Bean Casserole

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.
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Wild Rice and Mushroom Soup

Mr.Picky came home excited years ago about Wild Rice and Mushroom Soup he had tried at a close family friends.  I was absolutely shocked because Mr.Picky dislikes soup so much.  He carried in the recipe copied for us and asked me to make it.  We had no mushrooms at the time and I kind of forgot about it the recipe in the box.

With the seasons turning it is now time to go pick wild mushrooms.  Most people find this to be scary because they are worried they will be poisoned.  I trust Mr.Picky and his mushroom skills.  He came home with 3 gallons of chanterelle mushrooms and a few huge lobster mushrooms.

Funny thing is I am in no way picky mushrooms is one of two foods I do not care for.  Most of the time I do not want to inflict my tastes on the kids so I suck it up and eat them.  We dried what we didn’t eat fresh the first day or in the soup, so now we can enjoy them throughout the rest of the year.

Back to the soup.  Once I sat down and read the recipe I realized why Mr.Picky liked it. Bacon, burger, and mushrooms are some of his favorite foods.  I made the recipe according to the directions as it was my first time.  I will probably take out the mushroom soup and make it by scratch next time.  Although this was really good and with a thick and creamy texture.  I also didn’t have just wild rice but I used a wild rice and quinoa mixture that worked well.

Wild Rice and Mushroom Soup:

Wild Rice and Mushroom Soup

 

  • 1/2 lbs. bacon (browned drained and chopped)
  • 1/2 lb lean ground beef, browned drained and crumbled
  • 1/2 cup wild rice (can use brown)
  • 2 cups water
  • 1 cup chopped onion
  • 2 stalks celery,chopped
  • 2/3 cup green pepper, chopped
  • 2 cans beef broth
  • 1 cup dried mushrooms or fresh, chopped
  • 3 (10 3/4 oz.) cans cream of mushroom soup
  • Dash of Worcestershire sauce
  • salt and pepper

Rinse rice in cold water until clear. Boil rice in 2 cups of water and simmer 15 min.

Saute veggies until onions are clear.

In 4 quart pan put cans of broth and cream of mushroom soup mix and heat until combined. Add remaining ingredients and season to taste with Worcestershire sauce and salt and pepper.

Simmer 1 hour, serve hot with some great crusty bread to dip.

I ate half the bowl before I remembered to take a picture.

I ate half the bowl before I remembered to take a picture.

 

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