dimanche 14 septembre 2014


1 (12 ounce) package uncooked medium egg noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
1 12 oz bag frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 cup milk
2 (6 ounce) cans tuna, drained
1 small can mushrooms
1/2 cup sour cream
1 small onion minced
4 ounces shredded mozzarella cheese
1 (6 ounce) can French-fried onions or 1 cup seasoned bread crumbs


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, heat oil in a large skillet over medium heat. Lightly fry the garlic, mixed vegetables, onions, carrots, and zucchini, stirring frequently, for 3 to 5 minutes.

In a mixing bowl, combine the soup, milk, sour cream, mushrooms and tuna. Stir in the vegetables and the cooked noodles. Mix to combine well. Pour into the prepared baking dish. Sprinkle the cheese and fried onions/ bread crumbs over the top.

Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.

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