Comfort food at its' best! Nothing beats creamy, cheese noodles and albacore tuna to warm your heart and your belly, too!
- 3 cans Albacore tuna (Costco brand is the one we choose.)
- 2 cans Cream of Mushroom Soup condensed
- 1 can Cream of Chicken Soup condensed
- 3 cups Milk
- 1/2 cup onion chopped fine or 1/4 cup dried minced onion
- 1 tsp Johnny's Garlic Bread Seasoning or use garlic powder
- 1 tsp salt
- pepper to taste
- 2 cups Cheddar Cheese shredded (we like Costco Mexican Cheese shreds)
- 8 cups Curly egg noodles uncooked
- 3/4 cup butter (margarine can be substituted if desired)
- 1 cup frozen peas
- Paprika to taste
In a large pot, boil the noodles per package directions until al dente'. Drain. Do not rinse. Put in the frozen peas so they cook along with the noodles.
While the noodles are draining in the colander, put the butter in the pot. Melt over medium heat and add 1/4 cup white flour. Stir constantly until it makes a roue. Slowly add milk, cook and stir over medium heat until thickened.
Add the soups, onions, spices and shredded cheese. Stir until combined. If it's too thick, add more milk 1/4 cup at a time until desired consistency. It should be thickened like a gravy but no thicker. You want to be able to mix it well with the noodles.
Drain the tuna, break up into bite size pieces and add to the mixture. Pour the mixture over the noodles and then pour it all into a well greased pan. I use a quarter sheet cake size pan or a large casserole dish. Lightly sprinkle paprika over the top to make it look pretty.
Bake uncovered at 375 degrees F for approximately 40-45 minutes or until it's all bubbly and heated through. Let rest 10 minutes before serving unless you like molten cheese lava hitting your tongue!
Author note: Get the GOOD tuna. Don't use that cheap stuff that looks like cat food. You want a nice bite of tuna on your fork. Not mushy leftover bit they swept off the production floor! You're worth it!