TUNA OR CHICKEN NOODLE CASSEROLE

Well, I had a whole bunch of tuna as well as cans of chicken and dry noodles. I use the high-fiber noodles, because I have diverticulosis. However, I am not a big fan of eating plain noodles. I am, however, a big fan of simple and easy recipes.

Once again, I raided a recipe from cooks.com and slaughtered it, adding and taking away as I pleased. Here is what I ended up doing, and it was a hit with the kids!

First, I stir-fried a mixture of a couple of sticks of celery, about one whole large carrot stick and a small shallot, and some rubbing spices after slicing the vegetables very small. I also boiled the noodles and poured half of the noodles into an ungreased 13x9 inch metal pan.

Over this, I poured the vegetable mixture I had just fried, a can of cream of mushroom soup, two pieces of american cheese I had cut into smaller pieces, about a cup of shredded parmesan, and two cans of tuna (on the second batch, I used one larger can of chicken). I used a large plastic spoon and stirred it all up. being careful to cover all of the noodles with the cream of mushroom soup.  Then, I sprinkled paprika over the top, which gave it an attractive color.

I baked this in the oven at 375 degrees for 25 minutes. It was a big hit with the kids, and within one day, I was forced to make a second batch. I used chicken the second time, because it is not recommended to each large amounts of tuna (mercury content).

At any rate, this is a delicious way to get high-fiber noodles down!