Saturday, August 25, 2012

I am not a fan of Tuna by itself, but LOVE it in this hearty casserole. The homemade croutons on top are what makes this dish extra special...delicious and so cost-effective to make :)

1 (16-ounce) package egg noodles, cooked and drained
2 cans cream of mushroom soup
1 cup frozen, thawed green peas
1 ½ soup cans full whole milk
Salt, pepper, garlic powder and onion powder to taste
1 ½ c ups sharp cheddar, shredded
2 large cans albacore white tuna, drained (I prefer the packs that are pre-drained)
½ loaf French bread cut into small cubes
2 tablespoons butter
2 tablespoons olive oil
½ teaspoon black pepper
1 teaspoon garlic powder
Combine first 7 ingredients, reserving ½ cup of the cheese.  Stir well and pour into a greased 13x9x2 casserole.  In a large skillet heat the butter and olive oil and add the bread cubes.  Add pepper and garlic and sauté for 5 to 7 minutes or until bread becomes crunchy.  Top the noodle mixture with these homemade croutons and sprinkle with the remaining ½ cup cheese.  Bake uncovered at 350 for 25 minutes.

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