My Mom's Awesome Tuna Noodle Casserole |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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If you're looking for a different-than-the-potato-chip-covered tuna casserole, look no further than the one I grew up with. It's almost like a strata or custard - give it a try! I've never had a better tuna casserole! It tastes even better the second day and freezes well when cut and wrapped in individual pieces. I recommend American cheese over Velveeta - tried it once and it just wasn't the same. You can use a larger can of tuna if you like. Ingredients:
3 cups uncooked egg noodles |
1/2 teaspoon salt |
1 (10 ounce) can cream of mushroom soup |
1 3/4 cups milk |
1 1/2 cups diced american cheese |
2 tablespoons butter, melted |
1 small onion, minced |
1 (6 ounce) can tuna, undrained |
1/4 teaspoon pepper |
1 1/2 cups soft bread cubes |
3 eggs, slightly beaten |
2 teaspoons caraway seeds |
Directions:
1. Prepare egg noodles as directed on the package; drain.
2. In a 13x9 baking dish, combine noodles with all remaining ingredients.
3. You may want to combine all the ingredients in a large bowl, then pour into the baking dish (it's a little less messy).
4. Shake paprika on top for color.
5. Set dish in another pan of hot water so that the hot water reaches 1/2 way up the sides of the baking dish.
6. Bake at 350F for 1 1/2 hours, or until set.
7. Let stand for 5 minutes, cut into serving pieces, and eat!
8. Serve with a salad for a complete meal.
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