Tuna Noodle Casserole
1 bag wide noodles, boiled and drained according to package directions
2 cans chunk light tuna, drained
2 TBSP margarine/butter
1 1/2 cups of 2% milk, divided
10 oz shredded mozzarella or cheddar
salt, pepper, garlic powder, and onion powder
French fried onions (optional)
While the noodles are cooking, mix the drained cans of tuna with 1/4 cup of milk and spices (use liberally). After the noodles are drained, mix them in a pot with the margarine/butter over a low-medium flame. Then add the rest of the milk, the cheese, and spices and mix till it gets hot. Then add the tuna* and mix well. Pour into a greased 9 x 13 inch pan and bake uncovered at 400 for 30 minutes. If you want to add the french fried onions, put them on top of the mixture after 25 minutes of cooking and cook for 5 more minutes.
* For a moister casserole, you may want to mix the tuna and spices with mayonnaise before mixing with the noodle mixture.
~ Recipe submitted by S.K.
Being a veggie I would leave out the tuna and add sauteed onions and mushrooms. I love Evelyn Rose’s version.
Fish and straight up milk???
Don’t knock it until you try it. This is a very tasty recipe! Thank you so much for sharing.
I am so happy you enjoyed it! xx Nina