I adapted this recipe from one that I found on Food.com. We usually just do the stove top tuna and noodles, but lately I’ve found myself completely disinterested in eating it once I’ve made it. Enter this gem of a casserole, which I whole-heartedly assure you will be the best thing you put in your mouth today. Heh.
- 12 ounces wide egg noodles, cooked al-dente, drained and rinsed
- 1 can cream of golden mushroom soup (any cream of mushroom soup will do, but I find that the golden stuff adds nice color and flavor) – use the low fat stuff if you’re counting calories
- 3/4 cup evaporated milk
- 1/4 cup mayonnaise (low fat is ok)
- 1/4 cup sour cream (low fat is ok)
- 1/4 cup water
- 2 five-ounce cans of tuna, drained
- 1/2 packet of dry Lipton onion soup mix
- 1 1/2 cups freshly grated sharp cheddar cheese, separated
- 1 tbsp Worcestershire
- 1 tsp Tabasco
- 1/2 tsp celery salt
- 1 tsp black pepper
- Optional – 1 cup of frozen baby peas or vegetable medley, thawed and drained
Preheat oven to 325 degrees. In a large bowl mix all ingredients, reserving 1/2 cup of the shredded cheese, and folding the cooked pasta in last after everything else has been mixed well. Pour everything into a greased casserole dish, and sprinkle remaining cheese on top. Bake uncovered in the preheated oven for thirty minutes. Serve hot – serves up to six.