Wednesday, July 20, 2016

Spinach Noodle Casserole

This recipe was originally posted July 17th, 2015 but this year Katie lives away and Tommy is at camp!
With Katie away at camp and Tommy working evenings Richard asked if I'd make some of the things our kids don't like and Spinach Noodles with Tuna is one of them. I tweaked it a little and made less but by adding Colby cheese, sour cream and cream of chicken soup instead of cream of mushroom it had a much milder taste. I also added chicken broth and the noodles continued to cook in the oven, absorbing all of the beautiful flavors. Here is the revised recipe. Enjoy!

1 large can tuna or chicken
2 TBSP butter
1/2 cup red pepper, diced
1/2 cup celery, diced
1/2  cup onion, diced
8 oz cheddar cheese, grated
(or 4 oz Colby & 4 oz cheddar)
1/2 cup olives, sliced
1 small can mushrooms
8 oz  spinach noodles
4 cups chicken broth
1 can cream of chicken soup
1/2 cup sour cream
dash of love

Saute' diced vegetables in butter. 
In a  medium sauce pan bring the chicken broth to a boil.
Carefully add noodle nests.
As noodles cook, continue to push them down into the broth.
Cook noodles until al dente.
Add all remaining ingredients together in the skillet or large bowl.
Add noodles, mix gently. 
Add the reserved cup of broth. 
Place in a 9 x 13 glass dish sprayed with Pam. 
Bake  at 350˚ for 40 - 50 minutes or until hot and bubbly through the center.