Last night Kenzie had a friend over for dinner. I had to run off to a meeting as the girls were walking in the door from dance class, so I left this casserole out for them. Fast forward a few hours to last night. I come home and open the fridge to see the leftovers from the casserole - all three spoonfuls of it! Those girls gobbled up over 3/4 of this dish all on their own!
What you'll need:
2 cups egg noodles, cooked
1/2 bag frozen peas and carrots
1 stalk celery, chopped
1/4 onion, chopped
1 (14.5 oz.) can cream of mushroom soup, undiluted
1 small can mushrooms
1 small jar pimentos, undrained (I only use half)
1/2 cup Miracle Whip
1 large can (12 oz.) solid white tuna, packed in water - drained
2 cups shredded cheddar cheese, separated
1/2 sleeve saltine crackers, crushed
Preheat oven to 350 degrees. In a large saucepan, sweat celery and onion. Reduce heat to medium-low. Add cream of mushroom soup, peas & carrots, mushrooms, pimentos, Miracle Whip, tuna, and 1/2 cup cheese. Mix well until combined and cheese is melted. Gently fold in egg noddles until combined with sauce mixutre. Pour mixture into 9x13" baking dish and top with remaining 1 1/2 cups cheese and crushed saltine crackers. Bake in a 350 degree oven for 25-30 minutes or until topping is golden brown and casserole is bubbly.