Award Winning Tuna Casserole

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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 Nutrition

  • 1 (1 lb) packageextra 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 12 cups milk
  • 14-12 cup ranch dressing
  • 12 tablespoon lemon juice, fresh
  • 14 teaspoon dill weed
  • 34 cup mayonnaise
  • 3 tablespoons dried onion
  • 34 cup shredded cheddar cheese
  • 3 dashes of the following

  • 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.
Most Helpful

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 I 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!

mseybert December 16, 2010