Award Winning Tuna Casserole

Recipe by Springcup74
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (1 lb) package extra wide egg noodles
  • 2
    (5 ounce) cans chunk light tuna, in water- do not drain and flake well
  • 1
    (10 3/4 ounce) can condensed cream of mushroom soup
  • 1
    (10 3/4 ounce) can condensed cream of broccoli soup
  • 1 12
    cups milk
  • 14 - 12
    cup ranch dressing
  • 12
    tablespoon lemon juice, fresh
  • 14
    teaspoon dill weed
  • 34
  • 3
    tablespoons dried onion
  • 34
    cup shredded cheddar cheese
  • 3 dashes of the following
  • garlic powder, onion powder, salt, pepper to taste
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Boil egg noodles according to package directions.
  • Meanwhile, combine ALL REMAINING INGREDIENTS EXCEPT THE SHREDDED CHEESE in extra large, deep bowl. I recommend thoroughly flaking the tuna FIRST in the bowl with a fork.
  • Drain noodles when done to desired tenderness.
  • Combine cooked noodles into the bowl of wet ingredients.
  • Mix thoroughly by folding noodles in with a large spoon.
  • Pour mixture into 13 X 9 inch casserole dish, or smaller if you prefer a thicker casserole.
  • Top evenly with shredded cheese.
  • Bake at 375 degrees for 45 minutes, or until cheese is golden brown.
  • Let rest for 15 minutes before serving.
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