Don’t miss the Tuna Noodle Casserole Recipe and Starkist Gourmet Selects Tuna Giveaway at the end of the post!
It’s been a rough week at the Harding House. It all started Tuesday. Graham-man came bounding down from his room excited for a walk that he was doing with his class. “You’re coming, right Mommy?”
I hate disappointing that kid, but I had to be at Will’s school at the exact same time to pick him up. I let him down as gently as I could, and then… “I don’t feel good. I’m hot. I’m cold. My foot hurts. My tummy hurts. My eyes itch.”
I figured he was just disappointed that I wouldn’t be there for the walk. Then… two hours later, the office staff from school called and said Graham requested to go home. His eyes were itchy. Still doubting the legitimacy of his claim, I begrudgingly went to pick him up. When I arrived his eyes were swollen and puffy. That afternoon, his fever kicked in, and the next 72 hours just got worse. I ended up rushing to the hospital mid-afternoon on Thursday when his fever peaked at 105.7. Yikes.
Turns out, it was the flu. I thought the season was over, but Graham’s body spoke otherwise. We got the prescription (which cost over $200 bucks!), and by yesterday he was starting to perk up. I, on the other hand, was beat. up. I’ve been puked on more times than I can count this week, I’ve been cried on, slept on, sneezed on, and the like.
Needless to say, when it came to making dinner last night, I didn’t have much left in me. I wanted something warm and comforting, and it needed to take little to no effort. Tuna Noodle Casserole it was.
Made with mostly pantry ingredients (including a Gourmet Selects Starkist Tuna that I had recently been shipped by the brand to try) and chock full of all things nostalgic, it was the perfect end to a not-so-perfect week.
To pull this easy dinner together, mix all of the casserole ingredients together while the noodles are cooking.
I’m a BIG fan of Reame’s Frozen Egg Noodles for this recipe. Sort of a dumpling-noodle hybrid and just. so. good! Once the noodles are al dente, drain and add them to the other ingredients.
Stir, and then pour into a 9×13 greased baking dish.
Top with some Parmesan and smoked paprika then bake.
Voila. Comfort food in no time.
I like to add a dash (or five) of hot sauce for added kick. But that’s entirely up to you!
The Recipe: Updated Tuna Noodle Casserole
Ingredients:
2 12 oz packages of Reame’s Frozen Egg Noodles
2 cans of Starkist Gourmet Select Tuna (I liked the Marinated Tuna in Extra Virgin Olive Oil and Garlic for this recipe)
1 16 oz. package of frozen mixed veggies
1 can Cream of Onion Soup (condensed)
1 can Cream of Mushroom Soup (condensed)
1 chopped onion
2 cloves of minced garlic
Salt and Pepper to Taste
2 teaspoons of Italian Seasoning
1/4 cup of grated Parmesan
3/4 tsp. Smoked Paprika
Directions:
Preheat oven to 350 degrees. Cook noodles according to package directions, until al dente.
Meanwhile mix all ingredients through Italian Seasoning. Drain noodles and add to mix. Toss gently, then pour into a greased 9×13 baking dish. Top with Parmesan and Smoked Paprika. Cover and bake 30-40 minutes until bubbly. Remove cover and cook an additional 10 minutes. For a browned top, turn on the broiler and cook for an additional 3-5 minutes.
And, now… enter below for your chance to win a set of 5 coupons for free Starkist Gourmet Selects Tuna!
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chicken noodle soup
I don’t really crave anything when I am sick. I hardly feel like eating at all. But chicken noodle soup and citrus based carbonated beverages seem to alleviate some of the symptoms.
I like Miso Soup when I’m sick. I have it in packages that I can just make with boiling water.
Yum!
I usually crave pie when I’m sick.