Ingredients

• 8 oz. tuna, drained or 1.5 cups shredded chicken or turkey breast
• 3 tbsp. olive oil
• ½ large white onion, diced
• 3–4 medium Bella mushrooms, washed and sliced
• 4 oz cream cheese
• ½ cup sour cream
• 1 (10.5 oz) can cream of mushroom soup
• ¾ cup milk
• 8 oz egg noodles or rotini
• 1 cup Colby Jack cheese, shredded
• 1 cup French fried onions
• 1 tsp. garlic powder
• Salt, to taste
• Pepper, to taste

Instructions

1. Preheat the oven to 375°F. Dice the onion and slice the mushrooms. Lightly coat an 8×8 baking dish with cooking spray. Bring a pot of water to a boil for the pasta. While the water heats, warm the olive oil in a large skillet over medium heat. Add the onion and mushrooms and sauté until the onion turns translucent. Once the vegetables are ready, cook the pasta until al dente, about 7 minutes.
2. Add the cream of mushroom soup, cream cheese, sour cream, milk, and garlic powder to the skillet. Stir and heat until the mixture is warmed through and smooth. Season with salt and pepper to taste.
3. Drain the pasta thoroughly, then add it directly to the skillet. Stir well so the noodles are fully coated in the sauce.
4. Fold in the drained tuna (or cooked chicken or turkey) until evenly distributed. Transfer the mixture to the prepared baking dish.
5. Sprinkle the shredded Colby Jack cheese evenly over the top.
6. Finish by scattering the French fried onions across the surface.
7. Bake at 375°F for 10 minutes, or until the onions are golden brown. Serve hot.

• Freezer-friendly: Stop before adding the fried onions and freeze. When ready to bake, thaw completely, add the onions, and bake as directed.
• Nutrition values are automatically calculated and may vary. Adjust as needed for dietary requirements.