I love a good casserole in the fall and winter! Casseroles just seem to warm you up from the inside out. I also love that casseroles tend to be a fairly budget friendly meal, and can often use up leftover bits of this or that. I’ve been making lots of dishes like this lately – Chicken and Wild Rice Casserole, Chicken Pot Pie, Homemade Mac & Cheese. I was ready to try something new and tuna seemed the dish to take on.
Last weekend I experimented with a tuna casserole. I had made my own tuna casserole last winter and wasn’t real happy with it. It seemed to not have enough flavor and was just ho-hum. So I strayed from the traditional tuna and peas casserole and tried using mushrooms instead. I have been slightly obsessed with mushrooms lately, so this seemed like a fabulous idea to me! I asked The Coach if he preferred cheddar cheese or Parmesan and he replied, “Both!” It turned out great and made a ton. We had enough for two complete dinners for the four of us.
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 2 tablespoons butter
- 8-10 oz egg noddles, cooked
- 4 tablespoons butter
- 4 tablespoons flour
- 12 oz half and half
- ½ cup sour cream
- 2 cups cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 packets of tuna (6 oz each)
- 1 cup crushed potato chips
- Cook the egg noddles.
- while the noodles are cooking, saute the onion and mushrooms in 2 tablespoons butter.
- remove the onions and mushrooms from the pan. in the same pan, melt 4 tablespoons butter. Slowly stir in 4 tablespoons flour until thick and smooth.
- Slowly add the half and half, stirring continuously.
- Stir in the sour cream, then the cheddar cheese, then the Parmesan cheese.
- Stir in the tuna. Add in the onion, mushrooms, and noodles. Stir until well mixed.
- Pout mixture into a 2.5 quart casserole dish. Top with the crushed potato chips.
- Bake at 425 degrees for 15-20 minutes.
On to my menu! The Coach’s season is done, which is always a little bittersweet. I’m so sad to see him lose and for his season to be done, but at the same time I am so incredibly excited to have my husband back home more. So he will actually be with us for dinner nightly now! His return works out perfectly, because someone will need to be chasing our new puppy around while I’m busy in the kitchen! I’ll be linking up on I’m an Organizing Junkie if you’re looking for more meal planning ideas! I also often link up at Feeding Big, Marvelous Mondays, and Wonderful Food Wednesday. Or check out and follow my Yummy board on Pinterest! Interested in meal planning? Check out my post on meal planning. Here’s what we’re eating this week:
Breakfasts (we don’t plan for each day – see here for why – but these are our choices along with a fruit)
• Granola bars and yogurt
• Cream of Wheat or oatmeal
• Toast or English Muffins
• Breakfast sliders
• Banana smoothies
Lunches (see this post for Peanut Free lunch ideas!)
• Roo: Monday – School lunch; Tuesday – Mama lunch (check out my Instagram feed - I often post pics of my fun kiddo lunches there!); Wednesday – School lunch; Thursday – Lunchable; Friday – School lunch
• Monkey: Monday – School lunch; Tuesday – Mama lunch; Wednesday – School lunch; Thursday – Lunchable; Friday – Mac & Cheese
• Me: Monday – leftovers; Tuesday – leftovers; Wednesday – leftovers; Thursday – leftovers; Friday – leftovers or Sandwich
• Monday – Pot Roast, mashed potatoes, brocolli
• Tuesday – Spaghetti, garlic bread, salad
• Wednesday – Chicken, Bacon, Cheddar subs, fries, carrots
• Thursday – tacos, chips & salsa
• Friday – Pizza & bowling
• Saturday – OPEN (not sure what we have going on yet!)
• Sunday – White Chicken Chili, bread
What are you eating this week? Leave a comment and feel free to link back to your blog if you have your plan posted!
Like the recipe or feature this week? Please consider sending it to a friend, sharing it on Facebook or Twitter, or pinning it to Pinterest. Thanks so much!