Spicy Tuna Noodle Bake
|Philadelphia cream cheese||4 Ounce, softened|
|Clam chowder/Cream and mushroom soup||1 Can (10 oz)|
|Chopped marinated red peppers||1⁄4 Cup (4 tbs)|
|Black pepper||1 Teaspoon|
|Diced celery||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Canned chopped green chiles||4 Ounce (1 Can)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned sliced black olives||4 Ounce, drained (1 Can)|
|Mozzarella cheese||8 Ounce, shredded|
|Egg noodles||10 Ounce, cooked al dente, drained|
|Canned tuna||18 Ounce, drained (Three 6 Ounce Cans)|
|Canned green peas||8 Ounce, drained|
|Canned french fried onions||6 Ounce (1 Can)|
Combine the cream cheese, clam chowder, red peppers, black pepper, celery, onion, green chiles, mayonnaise, garlic, olives and 6 ounces of the mozzarella cheese in a large bowl; mix well.
Fold in the noodles, tuna and green peas.
Spoon the tuna mixture into a greased 9x13 inch baking dish.
Sprinkle with the remaining 2 ounces mozzarella cheese and french fried onions.
Bake at 350 degrees for 30 minutes.
Reduce heat to 200 degrees and bake for 10 to 15 minutes longer or until hot and bubbly and beginning to brown.
Let stand at room temperature for 10 minutes before serving.