Tuna Noodle Casserole

Ripped from Beth Kidder's The Milk-Free Kitchen. This was the first of the Experiments in Hot Dish. Her version uses chicken broth, which works well. But thanks to a variety of trends, you can get cream of mushroom soup with no dairy. See note.

12 oz. egg noodles or pasta, bowtie, fettucine
3 Tbsp margarine, oil, bacon drippings, etc.
sliced mushrooms
other sliced vegetables (carrots, celery, bell peppers) or
frozen peas or other frozen vegetables
3 Tbsp flour
1 1/4 C creamy mushroom soup
7 oz (or more) canned tuna (watch for mysterious milk products like casein)
worcestershire sauce
freshly ground black pepper
hot sauce
handful or two of salt and vinegar potato chips

Cook the pasta according to package directions.

Preheat oven to 350 degrees. Grease a 2 quart casserole.

Heat the fat or oil. Saute the mushrooms and other vegetables. Remove the pan from heat. Add the flour, stirring until moistened. Stir in the soup.

Return pan to heat and cook, stirring until the mixture boils gently for a couple minutes. Stir in the tuna. Drain the pasta and mix them into the sauce. Add frozen vegetables, worcestershire sauce, black pepper, hot sauce.

Pour the mixture into the casserole. Crumble the potato chips (or saltines or cereal) onto the top. Bake until headed through and bubbly around the edges, about 20 minutes.

Needless to say, between the hot sauce and the salt and vinegar chips, this isn't the kid friendly version of tuna noodle casserole. It is also highly addictive.

Created January 12, 2002
Updated January 12, 2002