The classic I remember growing up with consisted of a can of tuna, Cream of Mushroom Soup, milk, and noodles. I have deviated from this recipe by adding cream cheese, Dijon mustard, and onion powder.
Tuna Noodle Casserole
1- cup dry egg noodles
2 - (7 ounce) cans drained and flaked albacore tuna
1- (10 3/4 ounce) can Cream of Mushroom Soup
3 ounces cream cheese cut in small cubes
1-tablespoon onion powder
1 teaspoon Dijon mustard
½ teaspoon pepper
½-cup of French Fried Onions
1. Preheat oven to 350 degrees. Grease a 1-½ quart baking dish. Set aside.
2. Cook noodles according to package directions. Drain and set aside.
3. Blend together in a medium bowl, Cream of Mushroom soup, milk, cream cheese, onion powder, Dijon mustard and pepper with an electric or rotary beater.
4. Add tuna and noodles. Stir until well combined.
5.Pour tuna mixture into prepared casserole dish and bake for 20 minutes. Top casserole with French Fried onions and bake for 5 more minutes or until bubbly.
|Cream Cheese Cut In Cubes|
|Out of Oven and Ready For French Fried Onions|
|Tuna Noodle Casserole|