Tuesday, January 31, 2012

Yesterday was Monday. By that I mean that it was every inch of a Monday and would have been a Monday even if it had fallen on a Tuesday. By the time that I got home from work, Hubby was already there and neither of us was up for doing much of anything for a while. Ah, the soothing presence of Netflix.

The downside to sitting with the cats and watching Netflix is that we were getting hungry. So to fix that, here’s what I made for dinner in about 15 minutes!

No Bake Tuna Noodle Casserole

1 package of Egg Noodles (12 oz)
1 small can of cream of mushroom soup
1 can of peas (drained)
1 can of mixed vegetables (drained)
1 can of tuna (drained)
½ cup of milk
½ cup of grated cheddar cheese
1 teaspoon of minced garlic
1 teaspoon of salt
1 teaspoon of pepper

Start by putting the water on to boil for the Egg Noodles. While waiting for the water to boil, combine the other ingredients in another pot on medium heat. You want for them to meld but not boil so that they will not continue to cook the noodles when you combine those. When the water begins to boil, put in the Egg Noodles and cook to al dente (still slightly firm). Drain the water from the noodles and mix in the soup/veggie/seasoning mixture. At this point you can either plate the meal like I did and have a creamy, delicious, and fast meal or you can put it all in some bakeware, top with either more cheese (yum!), Panko Bread Crumbs, or cheese and then Corn Flakes tossed in melted butter and bake uncovered at 350 degrees for 20-30 minutes.

This was a quick meal that was very good and I will make it again. It’s always nice to have meals that are easy to throw together in a pinch. One note – if you like things spicy, I think that this would be wonderful with about ½ tablespoon of Sriracha mixed in with the soup/veggie/seasoning mixture. It would give it that little extra kick!

So that’s what we had for dinner last night!


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