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This Isn't Your Mother's Tuna Noodle

© Allison Huller McAlister

This week I'm sharing my new and improved version of the classic Tuna Noodle Casserole.  I always loved this dish as a kid, and after I was married I made a few attempts at replicating my mother's recipe.  I finally came pretty close to good ol' Mom's, but the recipe quickly became boring in our household.  I decided to doctor it up a bit to make it a little more exciting. I call it "Cheesy Tuna Noodle", and I hope your family enjoys it as much as mine.  We give it four stars.

We also tried a new side dish this week.  My husband picked it out of my recipe collection.  I call it "Glazed Onions."  This dish didn't go over too well.  It didn't make the cut to become a part of the McAlister family usuals.  I won't be making it again; however, you may enjoy it.  Everyone has different tastes.  It was worthy of 2 stars in our book.

Have a good week and good eating!
Allison

Cheesy Tuna Noodle

Serves 4-6

Ingredients:
2 (7.25 oz.) boxes macaroni and cheese, prepared
1 (10 3/4 oz.) can cream of broccoli soup
1 soup can filled with milk
1 (6 oz.) can chunk light tuna, drained
1 (4 oz.) can mushrooms, drained
8 oz. shredded cheddar cheese, divided

Preparation:
Preheat oven to 350 degrees.  Prepare macaroni and cheese according to package directions.  Add the can of cream of broccoli soup and the milk.  Mix well.  Add the tuna and the mushrooms, stirring until mixed well.  Stir in about half of the shredded cheese.  Spoon mixture into a 2-quart casserole dish.  Sprinkle remaining cheese on top.  Bake 30 minutes, or until hot and bubbly.  Cheese should start to brown.  This dish is good served with a salad and bread.
 
Glazed Onions 

Serves 4

Ingredients:
4 large onions, white
2 Tbsp. butter or margarine
2 Tbsp. vinegar
2 Tbsp. brown sugar
1 tsp. curry powder
Salt, black pepper, and paprika to taste

Preparation:
Peel onions and cut into even thin slices.  Heat butter in large skillet.  Add onions and toss for a few minutes to coat with the butter. Do Not Brown.  Add vinegar, brown sugar and curry powder, stirring to blend well.  Cook onions about 5 minutes, covered, until almost tender crisp.  Remove cover, and cook onions for 2-3 more minutes until glazed.  Season with salt, pepper and paprika.  Serve.
 
 
 

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