Last Thursday, I made a Tuna Noodle Casserole. I adapted it from this recipe and tried to scale down to feed two. Portioning food just for two has become rather difficult, and since helloboyfriend is not the leftover-type, I am stuck eating all the leftovers. Luckily, they make easy meals to bring to lunch. Bringing my lunch = money in my pocket!
This is pre-bake and pre-topping but mmm, I just love peas and mushrooms!
- Egg noodles
- Shredded Cheese
- Frozen Green Peas
- Canned Tuna, drained
- Can of Cream of Mushroom Soup
- Sliced Mushrooms, sauteed
- Potato Chips
- Cook pasta in boiling water for until al dente. drain.
- Preheat oven to 425 degrees F.
- In a large bowl, mix noodles, 1/2 of the cheese, peas, tuna, soup and mushrooms. Transfer to a baking dish, and top with potato chip crumbs and remaining cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Pre-bake with topping:
The meal is something I would definitely make again. Next time, I think I could use more soup or creaminess -- it was a bit dry so it didn't feel like a casserole.
Lesson Learned: I learned two lessons from this meal. #1: scaling down the recipe for 4 servings is still pretty big. We definitly had leftovers that I threw out because I already brought some for leftover lunch. Next time, let's try just 2 servings. #2: don't top with baked potato chips. I think the oil that's left in real potato chips keeps the dish crispy and (dare I say) fatty. I tried to go the healtherier route and used baked chips instead. Bad idea. They burned and it made for a gross topping. I almost would have rathered had no topping than burned baked chips.
I added a new year's resolution: to be more creative in the kitchen! I told helloboyfriend last night and he seemed alright with it. It'll be interesting to see what dishes I can put out. I started a tumblr to keep all the recipes I've been finding (instead of just emailing them to myself).
Well, I'm off to take Wiz to the vet to get a test. Hope she is alright!