Tuna Noodle Casserole with a Few Changes

" Monday night I made my normal Tuna Noodle Casserole, but I did make a few changes.  First, instead of using egg noodles I used  organic torchiette noodles.  They were thicker and added a more hearty texture.  Also, I used organic cream of mushroom soup which was thinner, but had more pieces of mushrooms in it.  Because it wasn't as thick I only had to really add a 1/4 cup of milk. Lastly, instead of potato chips I used crumbled  Ritz whole wheat crackers as the topping.  It wasn't as crunchy as the chips, but was healthier and did add flavor." 

" Below is the recipe for those of you who have not seen my previous posts on Tuna Noodle Casserole."

Tuna Noodle Method

1. Preheat the oven to 350 degrees

2. Cook half a bag of pasta noodles according to the package directions

3. In a bowl stir the following together:

1 Can of Organic Cream of Mushroom Soup

2 cans of Tuna

1/4 cup of milk

1/2 cup of cheddar cheese

1/2 tsp of salt, pepper, garlic powder and oregano

1 tsp of hot sauce if you like a little extra kick

4. Mix the Cooked Noodles together with the ingredients above

5. Spray a 2 quart baking dish and put noodle/tuna mixture in dish

6. Crumble Ritz Crackers or Plain Potato Chips enough to cover the top

7. Bake for 25 - 30 minutes

Did you know that 1903 was the first time Tuna Fish was canned?