Mead's Tuna Noodle Casserole
"Just a better casserole. Not boring and a good way to get the kids to adapt to a fish dish."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 9 X 13 PAN
- Serves:
- 8
ingredients
- 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
- 3⁄4 cup of milk and 1/4 cup heavy cream
- 1 cup mayonnaise
- 1⁄2 cup of diced red onion and diced scallion (green sprig onions)
- 1⁄2 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.)
- 1⁄2 cup of sharpe shredded cheddar cheese
- 1⁄2 cup of mexican blend shredded cheese
- salt and pepper (even better!) or lowry's seasoned salt and pepper (even better!)
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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Tweaks
-
Try adding a teaspoon of Fajita Seasoning. -
I did not put Anjou Pear in the recipe. How that got there I have no idea. Leave out the Pear.
RECIPE SUBMITTED BY
jmcontracting5
United States
