Amazing Tuna Mushroom Noodle Casserole Recipe

This Tuna Mushroom Noodle Casserole is a wonderful flavorful Dish served with a tossed Salad.

Tuna Mushroom Noodle Casserole
Ingredients:
1 Carrot (chopped)
1 Celery Rib (chopped)
1 small Onion (chopped)
8 oz Assorted Mushrooms (chopped)
3 tbsp Butter
12 oz Wide Egg Noodles (cooked)
10 oz can Tuna (drained)
10,5 oz can Condensed Cream of Mushroom Soup
1/2 cup Greek Yogurt
1/2 cup Milk
1 cup Peas
Salt & Pepper
1 cup Monterey Jack Cheese (shredded & divided)
4 tbsp Bread Crumbs
1-1/2 tsp Parsley (dried)

Grease Casserole Dish with 1 tbsp of Butter, set aside.
Preheat Oven 400°F

Combine Bread Crumbs and Parsley, set aside.

Melt 1 tbsp Butter in large Skillet, sauté Carrot for 1 Minute.
Add Celery and sauté another Minute.
Add Onion and sauté one more Minute.
Season with pinch of Salt and Pepper, stir.
Add 1 tbsp Butter and Mushrooms, combine and sauté until tender, set aside.

Cook Wide Egg Noodles according to pkg directions, drain and set aside.

Combine Soup, Yogurt, Milk, Peas and Tuna, mix well.
Add Mushroom Mixture and Pasta, combine.
Incorporate 4 oz Cheese.

Fill Casserole dish, top with rest of Cheese and sprinkle with Bread Crumb Mixture.

Cover and bake for 40 Minutes or until bubbly & golden.
Enjoy!