INGREDIENTS:
1- TBS Butter or Olive Oil
2- Cloves of Garlic
2- Cups Spinach
1- Container of Mushrooms
1- Large Can of Mushroom Soup (28 oz)
1- Cup Plain Greek Yogurt
4- Small Cans of Tuna (I prefer Albacore)
3- Cups Twisted Noodles (cooked but with a bite)
2- Sleeves Ritz Crackers or a cup of Butter
1-TBS Butter
Salt & Pepper
Boil your pasta in the RockCrock. Cook your pasta just to a bite, about 7 mins depending on pasta.
Drain pasta & rinse in COLD water! Leave in strainer.
Heat oven to 400*
Return RC to the stove top. Melt your 1st TBS of butter. Using a bamboo spoon mix around. Add the garlic with the Garlic Press. Sauté for 1 min. Add the mushrooms and toss for 2 minutes. Add the spinach and toss around. Sprinkle some salt and toss again, cover for 4 minutes. Stir up.
Add the soup, Greek Yogurt and tuna. Chop the tuna up with the Mix 'N Chop, making sure the tuna is broken up.
Stir well. Add the pasta and toss again.
Bake in preheated oven for 30 mins.
While that cooks, put the ritz crackers into the MFP and turn them into bread crumbs. In the 8" skillet, melt the butter on med-low. Add the crackers and toss for 3-4 minutes.
After the casserole is done, remove and top with crackers. Bake for 5 more mins.
Remove from oven and let cool 5 mins.
Scoop and enjoy!
