Tuna Noodle Casserole

Cold, wet nights just cry out for comfort foods, and last night was definitely cold and wet so I made an old standby: tuna noodle casserole.  This entire week is shaping up to be gloomy and cool, so I thought I’d share a little of the coziness with you all here on the blog.  Feel free to remake this into your own comfort food version!

Ingredients:

3-4 cups egg noodles

1 medium onion, diced

2-3 celery stalks, chopped

2 Tbl. olive oil

2 Tbl. flour

1 can cream of mushroom soup

3/4 cup Courtois

2 cans tuna, drained

1 small jar diced pimentos

approximately 1/2 cup grated parmesan cheese

Directions:

Preheat oven to 375 degrees.

Cook the egg noodles in boiling water according to the package directions.

While the noodles are cooking, heat the olive oil over medium heat in a large skillet.  Saute the onions & celery in the oil until they are tender, but still a bit crisp.  Reduce the heat to low and stir in the flour to coat the mixture.  Then stir in the cream of mushroom soup.  Once the soup has coated the mixture, stir in the wine.  Continue cooking this over low heat until the mixture has thickened slightly and is bubbly.  Take the onion mixture off of the heat and stir in the tuna fish and the pimentos (sometimes I’ll stir in a can of  mushrooms and/or a cup of peas at this point too).  Next, add the drained cooked noodles to the skillet and stir in.

Pour the noodle mix into a 13X9 casserole pan and sprinkle with parmesan cheese.  To be honest, I’ve never actually measured how much cheese I sprinkle over the top, I just sprinkle a layer over the casserole and call it good once the top was lightly covered.   Alternatively, you could sprinkle the top with bread crumbs instead of or in addition to the parmesan cheese.  Finally, bake the casserole in a 375-degree oven for 20-25 minutes.

So if the rain and cold has you down, cook this up tonight and get cozy with a steaming plate of goodness.  And a glass of wine. 

Cheers!