My Mom's Awesome Tuna Noodle Casserole

"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."
 
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Ready In:
1hr 50mins
Ingredients:
12
Serves:
10-12
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ingredients

  • 3 cups uncooked egg noodles
  • 12 teaspoon salt
  • 1 (10 ounce) can cream of mushroom soup
  • 1 34 cups milk
  • 1 12 cups diced American cheese
  • 2 tablespoons butter, melted
  • 1 small onion, minced
  • 1 (6 ounce) can tuna, undrained
  • 14 teaspoon pepper
  • 1 12 cups soft bread cubes
  • 3 eggs, slightly beaten
  • 2 teaspoons caraway seeds
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directions

  • Prepare egg noodles as directed on the package; drain.
  • In a 13x9" baking dish, combine noodles with all remaining ingredients.
  • You may want to combine all the ingredients in a large bowl, then pour into the baking dish (it's a little less messy).
  • Shake paprika on top for color.
  • Set dish in another pan of hot water so that the hot water reaches 1/2 way up the sides of the baking dish.
  • Bake at 350F for 1 1/2 hours, or until set.
  • Let stand for 5 minutes, cut into serving pieces, and eat!
  • Serve with a salad for a complete meal.

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Reviews

  1. Great... Creamy, great flavor, not dried out. thanks!!!
     
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RECIPE SUBMITTED BY

I'm a stay at home mom to my 1 daughter and 2 sons. I sew and quilt in my spare time, but much of my time is spent with my kids. My favorite cookbook is Betty Crocker because I can get an answer to anything in it. My second favorite cookbooks are Emeril Lagasse's Prime Time Emeril and Mario Batali's Simple Italian Food. I've gotten my best food reviews with dishes from these cookbooks.
 
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