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Family Friendly Fridays: Tuna Noodle Casserole

Can you believe it’s Friday? That means it’s time for another edition of Family Friendly Fridays! Don’t forget to add your link to the bottom of this post to share with my thousands of adoring fans.  It can be anything from a recipe to a vacation, to a review of your new favorite children’s toy.  Anything goes so long as it’s family friendly.

Be sure to stop by next week for a visit (or 5) because all week long we’re going to celebrate an all American favorite; the sandwich!  National Sandwich Month was actually in August, so I’m a week behind (what’s new?) but I figured you’d forgive me once you see the sandwich line up I have for you.  We’ll be hopping to a new and exciting sandwich creation every day next week and I can hardly stand the wait!

And can I say that I’m super excited to host my second giveaway today?!  The lucky winner will get their choice of a one reusable snack bag and one reusable sandwich bag compliments of Kristin over at KB Exquisites.

I first found Kristin last year at this time.  School was starting back up and I wanted to find a way to keep from throwing away so many plastic bags each day just from packing lunches and snacks.  Of course, my first stop was Etsy because pretty much all the women and men that sell products over there are amazing.  Kristin was no exception.  I tracked down her snack and sandwich bags, bought three sets, and haven’t looked back.

Guys they’re sturdy.  We still have the ones left from last year and have had no signs of wear and breakage.  They’re pretty.  She has several different fabric patterns to choose from, both boy and girl, so every child (and parent!) should be happy with the choices.  They’re easy to clean.  When Nick and Alex get home from school, I simply remove them from their bags, turn them inside out and run hot water over them to clean them off and then set them next to the window over my sink to dry and reuse the next day.

This year I’ve bought six new sets to add to our collection and the boys can hardly wait for them to arrive (and neither can I!)  So if you would like to win a set of these for your kiddos, all you need to do is be a follower of this site and visit Kristin’s site to tell me which fabric choice is your favorite for either the snack bag or the sandwich bag in your comment.  The contest will be open over the weekend and I’ll announce the winner on Tuesday.

So get over there and start checking them out!  But make sure you come back, because I’ve got a super yummy, kid friendly, leave the can of soup in the cupboard cuz this is homemade baby, tuna friggin’ noodle casserole today and oh mama, is it good.  Let’s talk about putting this beauty together.

Ingredients Needed:

8 Oz of Egg Noodles, Cooked
2 Cloves of Garlic, Minced
1 Small Onion, Chopped
2 Celery Sticks, Chopped
5 Tbsp of Butter
1 Can of Mushrooms
1/4 Cup of Flour
1/2 Cup of Milk
1/8 Cup of Sherry
11/2 Cups of Chicken Broth
2 Cans of Tuna
1 Cup of Frozen Peas
1 Jar of Pimientos
1 Cup of Bread Crumbs
1/2 Cup of Shredded Cheese
Parsley for Garnish
Salt and Pepper to Taste

First up, you’ll melt 1 tablespoon of the butter over medium heat and add in the garlic, onion, celery, mushrooms and a pinch of salt and pepper.  Cook it all up for 3 to 4 minutes.  And, of course, fresh mushrooms are fine, better even!  I made this down at my mom’s house so I was using what she had on hand.

Once the veggies are cooked and hot, pull them out of your pan, turn the heat down to medium low and add in the remaining 4 tbsp of butter.  Once it’s good and melted, add in 1/4 cup of flour and combine it to make a roux.

To your roux, add in the milk, sherry, and broth.  Combine it well and bring it to a boil until thick.

Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos.

Stir it all together and add in your cooked noodles.

Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese.  Sprinkle a little parsley over the top to make it all pretty.

Throw it in your oven preheated to 350 degrees for about 20 minutes or until the cheese is bubbling and golden.

Pull it out and give it a minute or two to cool; if you can wait that long.  Then grab up your plate and pop a heaping spoonful of the creamy noodle goodness onto your plate.  Oh yea, you just gotta love the tuna noodle casserole.

Have a fabulous Labor Day weekend!

Tuna Noodle Casserole

Ingredients:

8 Oz of Egg Noodles, Cooked
2 Cloves of Garlic, Minced
1 Small Onion, Chopped
2 Celery Sticks, Chopped
5 Tbsp of Butter
1 Can of Mushrooms
1/4 Cup of Flour
1/2 Cup of Milk
1/8 Cup of Sherry
11/2 Cups of Chicken Broth
2 Cans of Tuna
1 Cup of Frozen Peas
1 Jar of Pimientos
1 Cup of Bread Crumbs
1/2 Cup of Shredded Cheese
Parsley for Garnish
Salt and Pepper to Taste

Directions:

First up, you’ll melt 1 tablespoon of the butter over medium heat and add in the garlic, onion, celery, mushrooms and a pinch of salt and pepper. Cook it all up for 3 to 4 minutes.

Once the veggies are cooked and hot, pull them out of your pan, turn the heat down to medium low and add in the remaining 4 tbsp of butter. Once it’s good and melted, add in 1/4 cup of flour and combine it to make a roux.

To your roux, add in the milk, sherry, and broth. Combine it well and bring it to a boil until thick.

Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos.

Stir it all together and add in your cooked noodles. Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese. Sprinkle a little parsley over the top to make it all pretty.

Throw it in your oven preheated to 350 degrees for about 20 minutes or until the cheese is bubbling and golden.