Hot-Dish? or Casserole?

I prefer hot-dish, mostly because it's easier to say - and it doesn't emphasize my Minnesotan accent [that all of the New Englanders just love].  Lucas had basketball practice on Tuesday night and we both got home late from work because we were furniture shopping, so I had to make dinner fast.  It's always tough when you forget to set the meat out in the morning to thaw out; then there's nothing to make! 


One thing college taught me was that canned tuna can be made into many different savory dishes.  Like the tuna melt for instance... mix the tuna with some ranch dressing, spread it on some potato bread, throw on a piece of muenster cheese, toss in the toaster oven and YUM. You have a delicious sandwich ready in a flash. 


Well, we didn't have any bread, but we did have tuna and muenster cheese, plus everything else you need for tuna-noodle casserole [hot-dish].  I have this fabulous cookbook called "9x13 THE PAN THAT CAN" It's so true. That pan can truly do everything. The great thing is, I had something to eat all week. I still have some in the fridge today, which is probably to the point that I should throw it out. But here is the recipe - I hope you enjoy!

Tuna-Noodle Casserole

Prep: 30 minutes Bake: 30 minutes Oven: 350*F

Ingredients:
8 ounces dried medium noodles [I used rotini with the grooves]
1 16-ounce package frozen whole or cut green beans
1/2 cup fine dry bread crumbs
2 tablespoons butter [margarine is not optional in my kitchen]
2 cups sliced fresh mushrooms [sliced, canned mushrooms work too]
1 1/2 cups chopped red or green sweet pepper
1 cup chopped onion
1 cup sliced celery
2 cloves garlic, minced
2 10 3/4-ounce cans condensed cream of mushroom or cream of celery soup [I used one can c/o mushroom and one can c/o chicken]
1 cup milk
1 cup shredded process Swiss cheese or American cheese [I used 1/2 cup mozzarella and 1/2 cup muenster cheese]
2 9 1/4-ounce cans tuna [water pack], drained and flaked
1 can sweet peas [this is my personal addition]

Directions:

1| Preheat oven to 350*F. Cook noodles according to package directions, adding the green beans for the last 3 minutes of cooking. Drain and set aside. Meanwhile, in a small bowl toss the bread crumbs with the 2 tablespoons melted butter; set aside.

2|In a 12-inch skillet melt 2 tablespoons butter over medium heat. Add mushrooms, sweet pepper, onion, celery, and garlic. Cook and stir until vegetables are tender. Add cream of mushroom soup, milk, and cheese, stirring until cheese is melted. Stir in tuna and the cooked noodles and green beans [add the peas at this point].

3|Spoon tuna mixture into an ungreased 9x13-inch baking pan or baking dish. Sprinkle bread crumb mixture around outside edge of pan or dish. Bake, uncovered, for 30 to 35 minutes or until heated through and bread crumbs are golden brown.

Makes 12 servings.