Cheesy Tuna Noodle Casserole
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!