My Mom's Awesome Tuna Noodle Casserole

Submitted by Jenny Rowan

"If you're looking for a different-than-the-potato-chip-covered tuna casserole, look no further than the one I grew up with. It's almost like a strata or custard - give it a try! I've never had a better tuna casserole! It tastes even better the second day and freezes well when cut and wrapped in individual pieces. I recommend American cheese over Velveeta - tried it once and it just wasn't the same. You can use a larger can of tuna if you like."

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Serves: 10-12

ingredients

• 3 cups uncooked egg noodles
• 1⁄2 teaspoon salt
• 1 (10 ounce) can cream of mushroom soup
• 1 3⁄4 cups milk
• 1 1⁄2 cups diced American cheese
• 2 tablespoons butter, melted
• 1 small onion, minced
• 1 (6 ounce) can tuna, undrained
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups soft bread cubes
• 3 eggs, slightly beaten
• 2 teaspoons caraway seeds

directions

1. Prepare egg noodles as directed on the package; drain.
2. In a 13x9" baking dish, combine noodles with all remaining ingredients.
3. You may want to combine all the ingredients in a large bowl, then pour into the baking dish (it's a little less messy).
4. Shake paprika on top for color.
5. Set dish in another pan of hot water so that the hot water reaches 1/2 way up the sides of the baking dish.
6. Bake at 350F for 1 1/2 hours, or until set.
7. Let stand for 5 minutes, cut into serving pieces, and eat!
8. Serve with a salad for a complete meal.

Reviews

[jwaugh8]

Great... Creamy, great flavor, not dried out. thanks!!!