Tuna Noodle Casserole

Man, time can fly sometimes and the past few weeks have been GREAT.  I got to hang out in Cincinnati for a weekend with friends and see the old stomping grounds.  Lots of fun, laughs, coffee,  walks, food, wine, smores  and maybe even a tear or two from me (I blame it on the wine).   Sometimes it can be hard to have your closest friends spread across the country, but when we get together it is that much more fun.  I got to see my two favorite dogs in Cinci, Hank & Lucy who gave me lots of doggy kisses.   

This weekend was also a great weekend…lots of quality sister time!  Friday night I headed to her new place - she had made spaghetti pie for dinner and that sounded amazing.  We poured ourselves a glass of wine and watched the Boston manhunt all evening.  She mentioned that she wanted to make Tuna Noodle Casserole (another Klindt Family creation), and I thought it would be a great one to post for everyone.  This is very easy (no baking needed) and tastes AMAZING – very creamy!  Enjoy!

Ingredients:

1lb Penne Pasta

2-3 Cans Tuna Fish

3 Cans Cream of Mushroom Soup

1 Small Can of Mushrooms Stems & Pieces (not drained)

Milk (1 empty soup can)

1 Tsp Dill (I usually add more)

~3/4 Cup Cheddar Cheese

3/4 Cup Helmans Mayo

1 Tbs Lemon Juice

Pepper to taste

Directions:

Cook pasta al dente.  Heat remaining ingredients in a separate sauce pan, stirring regularly.  Once all ingredients are heated through, combine sauce with noodles. If you would like to add a vegetable  you can throw in a cup of frozen peas into the pasta a minute or two before straining. 

Recipe Source: Klindt Family

Picture Source: Lindsay Klindt