Mead's Tuna Noodle Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces cooked eggs, noodles. perfer penn. dutch brand
  • 1
    (10 1/2 ounce) can cream of chicken soup, condensed
  • 1
    (10 1/2 ounce) can cream of celery soup
  • 34
    cup of milk and 1/4 cup heavy cream
  • 12
    cup of diced red onion and diced scallion (green sprig onions)
  • 12
    cup of chopped celery
  • good quality albacore tuna, drained. (The gold can is worth the buy. Add a 2nd can for a more intense Tuna flavor.)
  • 12
    cup of sharpe shredded cheddar cheese
  • 12
    cup of mexican blend shredded cheese
  • salt and pepper (even better!) or lowry's seasoned salt and pepper (even better!)
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DIRECTIONS

  • Cook Noodles to Al Dente and Cool in Cold water before Mixing with wet ingredients.
  • Mix Canned soups, Milks, onions and celery, Drained Tuna, half the Cheddar and half the Mexican cheeses. seasonings of choice.
  • Combine Noodles with wet mixture.
  • Pour into buttered 9" x 13" casserole dish.
  • Sprinkle left over Cheeses on top.
  • Cook at 350 degrees for about 45 minutes to an hour uncovered depending on how cool you made it. When cheese is bubbly but not over brown, it's done.
  • Raw, it keeps great in Fridge covered with parchment or greased silicon top, as a make ahead meal for the next day or two. Busy people can break it out and cook without too much fuss.
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