Tuna Noodle Casserole
Calories
Ingredients
- 3 cups uncooked egg noodles or other pasta (I reccomend at least 4 cups)
- 10 ¾ oz can condensed cream of mushroom soup
- ½ cup sour cream
- ⅓ to ½ cup milk see Note, I used 1/3
- ½ cup mayonnaise
- 12 oz chunk light tuna two 6 oz cans, drained
- 15 oz can corn drained, or 1 cup frozen peas (I left this out)
- 2 cups Cheddar cheese shredded and divided
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp lemon juice
TOPPING (choose one of the following):
- ¾ cup soft white or wheat bread crumbs crushed potato chips or french fried onions
- 1 Tbsp butter melted (only if using bread crumbs)
Instructions
- Preheat the oven to 350 degrees and grease a 9 x 13-inch baking dish. Cook the noodles according to package directions.
- Meanwhile, heat the soup, sour cream, milk, and mayonnaise in a medium saucepan over low heat. Stir to combine. Mix in the tuna, corn or peas, 1 cup of the cheese, salt, pepper, and lemon juice. Stir until heated through.
- When the noodles are cooked, drain them and put them back in the pot. Add the tuna mixture. Mix, and pour into the prepared baking dish.
- Bake at 350 degrees for 20 minutes. Sprinkle the remaining 1 cup of cheese on the casserole and top with the topping of your choice. If using bread crumbs, mix with melted butter before topping. Bake 10 to 15 more minutes. Serve with a green salad and corn bread. Serves 6.
Notes
Add more or less milk to make the sauce the desired consistency.