Ingredients
- 6 ounces dry whole wheat egg noodles, cooked and drained (about 2 cups cooked)
- 1 (5 ounce) can white tuna, drained well
- 1 (10 1/2 ounce) can cream of asparagus soup
- 1/2 to 3/4 cup whole milk (I filled the empty soup can to within 1 inch of the top)
- 1 cup frozen peas, cooked briefly, drained well
- 1/2 teaspoon Lawry's Seasoned salt, to taste
- 1/2 teaspoon Tony Cachere's Creole Seasoning blend, to taste
- 1/2 to 1 teaspoon Finely ground black pepper, to taste
- 4 slices provolone cheese, cut or torn into small pieces
- 8 Ritz crackers, "Roasted Vegetable" flavor, crumbled, approximately
How to Make
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Step 1: Preheat oven to 350 F and have ready a lightly greased 9" square baking dish.
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Step 2: Combine egg noodles, soup, milk, tuna, cheese, and peas in a large mixing bowl.
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Step 3: Season to taste with seasoning salt, Creole seasoning blend, and black pepper - I shook a layer of each spice on top of the mixture, stirred it in, gave it a taste and added another layer, going heavier on the pepper and lighter on the salt, then mixed it again. You will need to adjust the amounts to your personal tastes.
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Step 4: Pour into the prepared baking dish and sprinkle with an even layer of crushed crackers.
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Step 5: Bake uncovered for 30 minutes or until lightly browned and bubbly.
We hope you enjoy this recipe!
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