Not Your Mother’s Tuna Noodle Casserole

Ingredients

• 8 ounces, weight Rotini Noodles, Cooked
• 2 Tablespoons Olive Oil
• ½ whole Large Onion, Diced
• ½ cups Port
• 2 cans (10.75 Oz. Can) Cream Of Mushroom Soup
• ½ cups Sour Cream
• ½ cups Mayonnaise
• ½ cups Sliced Mushrooms (if You Don't Have Fresh, Canned Is Fine)
• 1 cup Frozen Peas
• 12 ounces, weight Canned Tuna, Packed In Water, Drained
• ½ teaspoons Garlic Salt
• ½ teaspoons Paprika
• ¼ cups Grated Parmesan Cheese
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Mozzarella
• 1 cup Panko Bread Crumbs
• Salt And Pepper

Preparation Instructions

Preheat the oven to 350 degrees.

Prepare your noodles according to the directions on the packet.

Over a medium heat, pour the olive oil into a pan and saute the onions until tender.

Add the port and simmer until the alcohol evaporates and the remaining liquid has reduced in volume slightly.

Set the pan aside until later.

In a large bowl combine the cooked and drained noodles, condensed soup, sour cream, and mayonnaise.

Add the onions and port mixture to the noodles.

Mix in the mushrooms, peas, tuna, garlic salt, paprika, and Parmesan cheese.

Season to taste with salt and pepper.

Pour the mixture into a 9×13 baking dish.

In a sealed quart-size Ziploc bag, combine the cheddar, mozzarella, and breadcrumbs.

Spread the cheese and breadcrumbs evenly over the top of the dish.

Bake for 40-45 minutes or until lightly browned and the corners are bubbling.

After removing the dish from the oven, allow it to sit for 5 minutes before serving.