Ingredients for Award Winning Tuna Casserole
- 1 pound Wide Egg Noodles
- 2 (5 ounce) cans Chunk Light Tuna
- 1 (10.75 ounce) can Condensed Cream Of Mushroom Soup
- Condensed Cream Of Broccoli Soup
- 1/2 cup Milk
- Ranch Dressing
- Lemon Juice
- Dill Weed
- 1/4 cup Mayonnaise
- Dried Onion
- 1 cup Shredded Cheddar Cheese
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon black pepper
- 1 cup frozen peas
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How to Make Award Winning Tuna Casserole
- Preheat oven to 375°F (190°C).
- Cook 1 pound egg noodles according to package directions until al dente. Drain well and set aside.
- While noodles cook, combine the following ingredients in a large bowl: 2 (5 ounce) cans tuna (drained and flaked), 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/4 cup mayonnaise, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 cup frozen peas, 1/2 cup shredded cheddar cheese.
- Gently fold in the cooked noodles until evenly coated.
- Pour mixture into a greased 13x9 inch baking dish.
- Top with the remaining 1/2 cup shredded cheddar cheese.
- Bake for 45 minutes, or until bubbly and golden brown.
- Let stand for 15 minutes before serving to allow the casserole to set.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
32g
Fat
40g
Carbs
35g
