The following is a recipe for my latest creation, a version of Kroger’s tuna magic but from much better ingredients!
Preparation Time: 10-15 minutes
Bake Time: 20-25 minutes
- 1/2 (8 oz) package of egg noodles
- 1 can of cream of mushroom soup
- 1/2 cup of milk
- 1 can of tuna fish
- frozen or fresh vegetables of choice (I used a frozen medley)
- 2 tablespoons of butter
- shredded cheese (optional)
- French fried onions (optional)
- dash of pepper
- dash of paprika
- dash of salt
Start by boiling a large pot of water for the egg noodles. Add a dash of salt to flavor the noodles once the water starts to boil. Cook noodles 7-8 minutes.
While waiting for water to boil combine tuna, soup, milk, pepper, and paprika in a small sauce pan and heat on low. This is easier than trying to stir all the ingredients together in the casserole dish.
At the same time, cook fresh or frozen vegetables of choice in another sauce pan. This reduces the amount of time the dish needs to spend in the oven.
Combine egg noodles and butter to coat in 8″ x 10″ casserole dish. Add vegetables and soup mixture. Combine thoroughly and top with as much shredded cheese as desired.
Bake 20 minutes at 375 degrees. Top with French friend onions if desired and bake 5 more minutes.
Thanks, Rachael Ray!
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