Broccoli Tuna Cassava Noodle Casserole
Broccoli Tuna Cassava Noodle Casserole
Ingredients
- 2 cans tuna drained or 1.5 c. shredded chicken or turkey breast
- 2-4 cups fresh broccoli, chopped
- 3 tbsp. Olive oil
- 1 small onion, diced
- 2-4 stalks celery, chopped
- 3-4 med. mushrooms washed and sliced
- 4 oz cream cheese
- ½ c. sour cream
- 1 10.5 oz can cream of mushroom soup
- ¾ c milk
- 8 oz cassava Rotini
- 1 c shredded cheese
- 1 c french fried onions
- 1 tsp. Garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray. Start water for pasta. 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, mushrooms, broccoli, & celery and saute until the onions are translucent. After the onions are done, cook pasta until al dente (7 minutes or so).
- Add 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 its hot.
- Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
- Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.
- Add the shredded cheese on top.
- Sprinkle the french fried onions on top.
- Bake at 375° F for 10 minutes or just until the onions are golden brown. Serve hot.
