Award Winning Tuna Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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! Ingredients:
1 (1 lb) package extra wide egg noodles |
2 (5 ounce) cans chunk light tuna, in water- do not drain and flake well |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (10 3/4 ounce) can condensed cream of broccoli soup |
1 1/2 cups milk |
1/4-1/2 cup ranch dressing |
1/2 tablespoon lemon juice, fresh |
1/4 teaspoon dill weed |
3/4 cup mayonnaise |
3 tablespoons dried onion |
3/4 cup shredded cheddar cheese |
garlic powder, onion powder, salt, pepper to taste |
Directions:
1. Preheat oven to 375 degrees.
2. Boil egg noodles according to package directions.
3. 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. Drain noodles when done to desired tenderness.
5. Combine cooked noodles into the bowl of wet ingredients.
6. Mix thoroughly by folding noodles in with a large spoon.
7. Pour mixture into 13 X 9 inch casserole dish, or smaller if you prefer a thicker casserole.
8. Top evenly with shredded cheese.
9. Bake at 375 degrees for 45 minutes, or until cheese is golden brown.
10. Let rest for 15 minutes before serving.
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