Tuna Noodle Casserole
Calories
Ingredients
- 3 cups uncooked egg noodles or other pasta I reccomend at least 4 cups
- 1 10.75-ounce can condensed cream of mushroom soup
- ½ cup sour cream
- ⅓ to ½ cup milk see Note, I used 1/3
- ½ cup mayonnaise
- 2 6-ounce cans chunk light tuna, drained
- 1 15-ounce can corn, drained, or 1 cup frozen peas (I left this out)
- 2 cups shredded Cheddar cheese divided
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice
TOPPING (choose one of the following):
- ¾ cup soft white or wheat bread crumbs mixed with
- 1 tablespoon butter melted
- or 3/4 cup crushed potato chips
- or 3/4 cup french fried onions
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 cheese on the casserole and top with the topping of your choice. 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.