Cheesy Tuna Potato Casserole

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READY IN: 47mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces egg noodles
  • 2
    (6 ounce) cans tuna fish (I prefer water-packed)
  • 12
  • 12
  • 34
    cup chopped onion
  • 1
    (10 3/4 ounce) can cream of celery soup
  • 1
    (10 3/4 ounce) can cream of potato soup
  • 1
    cup milk
  • 8
    ounces Velveeta Mexican cheese (from block)
  • Italian breadcrumbs, for topping (as desired)
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DIRECTIONS

  • Boil egg noodles in water for approximately 7 minutes (I boil until slightly undercooked so they won't get soggy after being in oven.) Combine tuna, mayonnaise, Miracle Whip, onions and noodles in 2 quart ovenproof casserole dish.
  • Melt cheese in microwave, stirring occasionally.
  • Whisk both cans of soup with the milk until blended.
  • Add melted cheese and whisk until well blended.
  • Add to noodle mixture.
  • Sprinkle liberally with bread crumbs to taste.
  • Bake, uncovered, at 425 degrees for 30 minutes.
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