Recipe by Jenny Rowan
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.
- 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 See How It's Made
- 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.