Award Winning Tuna Casserole

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!

• Ready In: 1 hr 15 mins
• Serves: 4-6
• Yields: 2 1/2 quarts

Ingredients

• 1 (1 lb) package  extra  wide egg noodles
• 2 (5 ounce) cans chunk light tuna, in water- do not drain and flake well
• 1 (10 3/4ounce) can  condensed cream of mushroom soup
• 1 (10 3/4ounce) can  condensed cream of broccoli soup
• 1 1⁄2 cups milk
• 1⁄4-1⁄2 cup  ranch dressing
• 1⁄2 tablespoon lemon juice, fresh
• 1⁄4 teaspoon dill weed
• 3⁄4 cup mayonnaise
• 3  tablespoons  dried onion
• 3⁄4 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.