Ingredients
- 6 ounces dry egg noodles
- 2 tablespoons butter
- 1 can (10 3/4 ounce) condensed cream of mushroom soup, undiluted
- 1/2 to 1 teaspoon garlic (or to taste, I use 1 teaspoon)
- 1/4 to 1/3 cup grated Parmesan cheese
- 3/4 cup milk (or can use half-and-half cream, for a creamier sauce increase to 1 cup)
- 3/4 cup sour cream
- 1/4 to 1/2 teaspoon seasoned salt (or to taste, or use white salt)
- 1 small yellow onion (finely chopped or can use 2 green onions)
- 1/4 cup pimiento, chopped
- 1/2 large green bell pepper (finely chopped)
- 1 large celery rib (diced)
- 1 can (6 1/2 ounce) tuna (drained and flaked, can use 2 cans, or use cooked chicken or turkey)
- Fresh ground black pepper, to taste
- Ritz crackers (16 crackers, broken in pieces)
How to Make
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Step 1: Preheat oven to 375 degrees F (set oven rack to lowest position).
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Step 2: Grease a 2-quart casserole dish.
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Step 3: Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
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Step 4: In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese, milk or half and half, sour cream, salt, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
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Step 5: Add in the tuna or chicken; mix to combine.
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Step 6: Combine the mixture with the cooked egg noodles.
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Step 7: Season with black pepper to taste.
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Step 8: Transfer to prepared greased baking dish.
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Step 9: Sprinkle top with the broken Ritz crackers.
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Step 10: Bake uncovered for about 30-35 minutes or until hot and bubbly.
We hope you enjoy this recipe!
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