Yeah you're thinking, tuna noodle casserole how good can it be? Well this recipe is amazing. It sure took me by surprise. Plus its easy to make!
- 8 ounces noodles (cooked and drained)
- 1⁄4 cup onion (chopped)
- 2 (6 ounce) cans tuna (can use 1 if desired)
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1⁄2 cup mayonnaise
- 1 (8 ounce) can sliced mushrooms (drained)
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup breadcrumbs (tossed with 1 tbsp melted butter)
- Preheat oven to 350°F.
- Cook noodles as directed on package.
- In one bowl combine onion, mushrooms and tuna, mix well.
- In another bowl combine condensed soup, milk, mayonnaise and spices, wisk together until combined.
- Pour the soup mix, noodles and tuna mix together and combine all very well.
- Pour mixture into a 2 quart buttered baking dish, top with buttered breadcrumbs and bake on 350°F for about 30 minutes.
I didn't have all the ingredients I wanted so I improvised. I used this basic recipe with the following changes and both my husband and I loved this. We are definitely going to make it again.
Changed 1/4 c. onions to 1/2 c.
Used fat free milk.
Used light mayo.
Didn't have any mushrooms so I didn't use them. Would have if I had them.
Added 1/4 t. cayenne.
Added 3/4 SMALL can of green chiles
Used whole wheat bread crumbs and sauteed them quickly in 1 T. of Smart Balance Heart Healthy Light spread.
Loved the recipe and thanks for sharing it. Also, if I had had some frozen peas or green pepper I would have added one of them. I was just out of a lot of things.
I basically followed this recipe...Sort of lol. First I doubled it for a 9x13 pan. Used my condensed version of Cream of Asparagus Soup (vegan) in place of the cans of soup, and homemade soymilk instead of the regular due to a milk allergy. Threw in a bag of frozen broccoli and a few shakes of cayenne just to add a little zip. Discovered I was out of panko so I used some leftover unseasoned cornbread stuffing to cover it (without the butter). It came out very creamy, and didn't have that strange warm mayo flavor that a lot of tuna casseroles have. Will definitely make again, it's a great lunch on a cold winter day. Thanks Abbey!