Ingredients
The following ingredients have 4 Servings
- 1-2 cans tuna (drained or 3 cups shredded chicken or turkey breast)
- 3 Tablespoons extra virgin olive oil
- 1/2 large white onion (diced)
- 3-4 mini Bella mushrooms (sliced)
- 1 teaspoon garlic powder
- 4 oz cream cheese
- 1/2 cup sour cream
- 1 10.5 oz can mushroom soup
- 3/4 cup milk
- 8 oz pasta of your choice
- 1 cup shredded Colby jack cheese
- 1 cup french fried onions
- Salt and pepper to taste
Instruction
- Label a 9x13 freezer container with date, name and cooking instructions.
- Lightly spray the 9x13-inch pan with cooking spray;Set aside.
- Start your pasta water cooking; While the water is heating, heat the olive oil in a large frying pan over medium heat.
- Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent.
- After the onions/mushrooms are done, add your pasta to the water and cook until al dente (7 minutes or so).
- Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot.
- Season with salt and pepper to your tastes once it’s all warmed up.
- Drain the pasta and add to the pan and stir to mix; Making sure your pasta gets covered well.
- Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) to your pan and mix it all up again.
- Pour the mixture into your baking dish.
- Add the shredded cheese on top.
- Place lid on top and place in freezer until ready to cook.
- When ready to bake preheat oven to 375 degrees.
- Take lid off and bake for 45 minutes, until bubbly.
- Add french fried onions and place back in oven for 10-15 minutes.
- Serve immediately.
