Jalapeno Tuna Casserole

 I imagine everyone has their own tuna casserole, and here is mine, which is a bit spicy. It's Swhat 

I call a pantry recipe, meaning you could make this dish with almost everything from a pantry and not having to run to a food store, with the exception of the vegetables which you can omit if need be. If you're going low-carb, you could omit the noddles (add another packet of tuna, though).

Note: I use a small-ish casserole baking dish (7" x 7") since there's only two of us in the household.

 

 

Servies 4

Ingredients

• Two packets of jalapeno-flavored tuna (you could change one to ranch or plain if you want to turn down the spicy factor -- just be sure to mix bothether beforehand)
• 1 can of condensed cream of mushroom soup (10-11 oz)
• 1 tablespoon of water, milk or half-half to thin out the soup a bit 
• Enough cooked noodles of any kind to make a layer in the dish, 1 or 2 cups
• 1 small zucchini or yellow squash, sliced
• 1/4 cup of diced onions
• handful of French's fried onion crisps
• Optional: several sliced pickled jalapenses or handful of crispy jalapenos

Directions

• Preheat oven to 360 degrees.
• In a saute pan with a small amount of oil or melted butter, saute the diced onions, then add slices of squash, and cook until just about done. Season with salt, and then arrange the squash- mixture on the bottom of the baking dish.
• Arrange a layer of noodles in the dish, and then sprinkle the tuna evenly atop the noddles.
• In a bowl, thin the soup out a bit with water, milk or half-half, enough so it'll spread more easily. Don't make it runny -- we're making a casserole, not soup. :-) Pour that on the top of the casserole and spread it evenly.
• Sprinkle crisp onions (and crisp jalapenos if you're using them) on top and pat them gently so they settle in the soup mixture.
• Optional: garnish the top with slices of pickled jalapenos.
• Bake for about 30 minutes or until the top is browned.