{Recipe} Tuna Noodle Casserole with a Kick

Tuna Noodle Casserole Recipe

Tuna noodle casserole is a favorite recipe in our home. It's always a tasty dish and it's easy enough to prepare with leftovers that last for days. 

I have made traditional tuna noodle casserole recipes in the past, but they always seemed to be missing something. One day while playing around with food (which is my way of 'cooking') I decided to add some Old Bay Seasoning to the mix to see how it came out. 

The first time I tried it I used a bit too much and it overpowered the dish. I have since cut back and it has added a nice kick to the meal to spice it up a bit. 

I have also since added a bit of mayo to the recipe. Why? Tuna noodle casserole tends to dry out, especially after baking in the oven and reheating. On a whim during one of my playing with food sessions, I decided to throw some mayo into the mix to help keep things from being too dry. It works and adds an extra tangy element to the recipe!

In my dish, I added in sauteed mushrooms and onions for more flavor. You can add in any other suitable veggies as you wish. 

This recipe can be made in a pot and served as is or it can be prepared ahead of time and baked in a casserole dish. I prefer making it in the pot as there is less mess to clean up afterwards, but it is nice sometimes to have it ready to go ahead of time.

Ingredients:

• 1 box  whole grain elbow macaroni (or pasta of choice)
• 1/4 cup of butter, melted
• 1/4 cup mayonnaise
• 1 10.5 oz can of cream of mushroom soup
• salt
• pepper
• garlic powder
• onion powder
• Old Bay seasoning
• 2 tsp parsley
• 1 cup shredded colby jack cheese
• Optional: sauteed mushrooms and onions, or other suitable cooked veggie (peas, broccoli, etc.)
• Optional: Use 2 Tbs of olive oil and 1/4 stick of butter

Directions: 

1. Make pasta according to directions on box. Drain. Return to pot. 
2. {Optional} If you would like to add in veggies, prepare them as the pasta cooks. 
3. Mix in butter and mayo. Stir well. 
4. Mix in cream of mushroom soup. Stir well.
5. Add seasonings (salt, pepper, garlic powder, onion powder, parsley) to taste. Mix well. 
6. Add Old Bay to taste. I suggest starting off with small amounts until you reach your desired 'kick'. 
7. {Optional} Add in preferred veggies. 
8. {Option 1} Serve warm from pot. 
9. {Option 2} Transfer to casserole dish and cover. Refrigerate until use. Reheat in oven at 350º for 20-30 mins. 

Tell me: Do you stick to recipes as is or do you add extra/different ingredients to mix things up a bit? 

Enjoy! 

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Marissa is a stay-at-home mom who writes pregnancy and parenting articles on HubPages as ThePracticalMommy, as well as shares her motherly escapades on Mommy Knows What's Best.