Cheesy Tuna Noodle Casserole
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Recipe from Harvest for Sharing
Ingredients
- 16-oz. pkg. wide egg noodles, uncooked
- 10-3/4 oz. can cream of mushroom soup
- 1-1/2 c. whole milk
- 2 5-oz. cans chunk light tuna in water, drained
- 1-1/2 c. mayonnaise
- 8-oz. pkg. shredded Colby Jack cheese
- 2 t. salt
- 1 t. pepper
Instructions
- 1
Cook egg noodles one minute less than package instructions in salted boiling water; drain.
- 2
Meanwhile, in a saucepan over medium heat, whisk together mushroom soup and milk until well blended.
- 3
In a large bowl, flake tuna with a fork.
- 4
Add mayonnaise, cheese and seasonings to tuna; mix until well combined.
- 5
Add cooked noodles and soup mixture; mix thoroughly.
- 6
Season with additional salt and pepper, if desired.
- 7
Transfer to a greased 13"x9" baking pan.
- 8
Bake, uncovered, at 350 degrees for 30 to 35 minutes, until crisp and golden on top.
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