Cheesy Tuna Noodle Casserole

I had company coming and wanted something that was relatively easy and I could serve in one dish. So I came up with this casserole and it was a huge hit. Once it sits after cooking (about 5 min.) the sauce thickens. The buttered bread crumbs add a nice crunch to it.

• Ready In: 55 mins
• Serves: 12-14

Ingredients

• 1 (16 ounce) package  egg noodles, wide
• 1 (10 1/2ounce) can  cream of mushroom soup
• 2 (10 1/2ounce) cans milk, use soup can to measure
• 6  ounces Velveeta cheese
• 1  cup broccoli, chopped
• 1  small onion, chopped
• 1  teaspoon garlic powder
• 1 (6 ounce) can tuna, drained
• 16  ounces cheddar cheese, shredded
• 5  cups mashed potatoes, prepared
• 3  slices  bread, crumbs
• 3  tablespoons butter, melted

Directions

1. Prepare noodles according to package instructions.
2. Empty mushroom soup into 4 quart casserole dish, and add 2 cans milk (use soup can to measure milk). Use wire whisk to mix well.
3. Melt Velveeta in microwave with 12 cup of the soup mixture. Stir this is with the soup mix.
4. Add broccoli, onion, garlic powder, and tuna to mix. Stir to mix.
5. Place cooked egg noodles in mixture. Stir well.
6. Sprinkle with shredded cheddar cheese.
7. Spoon mashed potatoes on top, spread evenly over mixture.
8. Melt 3 TBSP butter, pour over bread crumbs. Mix with hands.
9. Sprinkle buttered bread crumbs on top of potatoes.
10. Bake at 350°F for 25-30 minutes. Bread crumbs will be slightly browned.