Spicy Tuna Casserole

Fish Friday doesn’t mean you have to have Tilapia or fried Catfish and French fries.

Why not have a Tuna Casserole and Spice it up! I’ve noticed the older I get the more I enjoy spicy foods. So far I’m lucky that my Crohns is ok with the foods I like.

Like meatloaf I enjoy Tuna Casserole. Lately I’ve had a taste for Sriracha and wanting it in a lot of foods that I eat. Of course while I’m eating this I have a hot flash from Hell. ugh.

No the hot flash doesn’t stop me from eating. I just need a fan to cool off while I eat.

Spicy Tuna Casserole

2 cans tuna in water about 5-ounces each, drained

1 can 16-ounce Recipe Starter (or cream of mushroom soup)

1 teaspoon Old bay seasoning

2 tablespoons chopped Chives

pinch of Red pepper flakes

1 tablespoon powdered Garlic

1/2 teaspoon dried Dill weed

1 tablespoon Sriracha

Salt and Pepper

Seasoned Bread crumbs

Margarine

1/2 pound egg noodles

Directions:

In well salted water, cook noodles.

In a bowl, add tuna, old bay, chives, dill weed, Sriracha, red pepper flakes and garlic. Season with salt and pepper to taste. Mix, then add the soup starter and mix. Taste to make sure you don’t need to add extra of anything.

Add a handful of breadcrumbs ( about 1/2 cup).

Once noodles are done, drain and put back into the pot.  Add the mixture to the noodles stir and  put into a casserole dish. top with extra bread crumbs and if you’d like some shredded cheese. I topped mine with freshly chopped basil.

Put in 350 oven for 30 or until bubbly.

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#mt2d

 

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