Saturday, January 15, 2011

Spinach Noodle Casserole

Beautiful green noodles
cooked in chicken broth
2 large cans tuna or chicken
½ stick butter
1 cup red pepper, diced
1 cup celery, diced
1 cup onion, diced
8 oz cheddar cheese, grated
6 oz jar olives, sliced
1 small can mushrooms
2 – 6 oz bags spinach noodles
4 cups chicken broth
1 can cream of mushroom soup

Sauté’ diced vegetables in butter.  Cook noodles in chicken broth until done. Reserve  about 1 cup of broth when draining.  Add all ingredients together in large bowl, mix gently. Add some reserved broth if it seems dry.
Bake at 350˚ for 40 - 50 minutes or until hot through center.