With Katie away at camp and Tommy working evenings Richard asked if I'd make some of the things our kids don't like and Spinach Noodles with Tuna is one of them. I tweaked it a little and made less but by adding Colby cheese, sour cream and cream of chicken soup instead of cream of mushroom it had a much milder taste. I also added chicken broth and the noodles continued to cook in the oven, absorbing all of the beautiful flavors. Here is the revised recipe. Enjoy!
1 large cans tuna or chicken
½ stick butter
1/2 cup red pepper, diced
1/2 cup celery, diced
1/2 cup onion, diced
8 oz cheddar cheese, grated
(or 4 oz Colby & 4 oz cheddar)
6 oz jar olives, sliced
1 small can mushrooms
8 oz spinach noodles
4 cups chicken broth
1 can cream of chicken soup
1/2 cup sour cream
dash of love
Saute diced vegetables in butter. Cook noodles in chicken broth until almost done. Reserve about 1 cup of broth when draining. Add all ingredients together in large bowl, mix gently. Add the reserved cup of broth. Bake in a 9 x 13 glass dish at 350˚ for 40 - 50 minutes or until hot and bubbly through the center.
