Ingredients
-
1
-
2
-
1
-
1
-
1 1/2
-
1/4 - 1/2
-
1/2
-
1/4
-
3/4
-
3
-
3/4
-
-
-
-
Directions
Award Winning Tuna Casserole, A rich, creamy casserole with popping flavor! I evolved this recipe from my mom’s original, and won several awards with it when I was an Army wife There are NEVER leftovers!, This was super! Both my husband and 2nd grader (who is finicky!) absolutely loved it! Tons of flavor I didn’t have the soups listed so used 2 cans of cream of chicken and would use that again since it turned out so tasty I also added peas and chopped carrots! My husband said to definitely save this recipe and make it again on a regular basis!
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Boil Egg Noodles According to Package Directions. |
|
3
Done
|
Meanwhile, Combine All Remaining Ingredients Except the Shredded Cheese in Extra Large, Deep Bowl. I Recommend Thoroughly Flaking the Tuna First in the Bowl With a Fork. |
|
4
Done
|
Drain Noodles When Done to Desired Tenderness. |
|
5
Done
|
Combine Cooked Noodles Into the Bowl of Wet Ingredients. |
|
6
Done
|
Mix Thoroughly by Folding Noodles in With a Large Spoon. |
|
7
Done
|
Pour Mixture Into 13 X 9 Inch Casserole Dish, or Smaller If You Prefer a Thicker Casserole. |
|
8
Done
|
Top Evenly With Shredded Cheese. |
|
9
Done
|
Bake at 375 Degrees For 45 Minutes, or Until Cheese Is Golden Brown. |
|
10
Done
|
Let Rest For 15 Minutes Before Serving. |
