So…for most of you…the thoughts of Tuna Casserole might make you shiver a bit…but, I can promise you…this is good! This recipe was adapted by an old friend to suit my tastes a little more since I am picky! Try it out…I know you will like it!
Ingredients:
2 Large cans of tuna (white/light in water), drain and break apart
1 can cream of celery soup (98% fat free)
1 can cream of chicken soup (98% fat free)
1 can whole corn (do not drain)
4-5 heaping spoonfuls of Miracle Whip (do not substitute mayo…it needs the tang)
1 bag of No-Yolk egg noodles
1 – 2 or 3 cup bag of mozzarella
1 large can french fried onions
Putting it together:
Cook noodles in salted water until al dente. Drain and pour back into pot. Mix in both cans of soup, miracle whip (I usually use my big tablespoon and just get about 4-5 globs out and toss it in…you can’t hurt it!), corn with juice, and tuna. Once mixed, pour into large lasagna pan…this is bigger than a regular 9×13…needs to be a nice deep dish. Cover with mozzarella cheese.
Bake at 350 for about 30 minutes until cheese is melted, but not brown. Remove from oven and sprinkle french fried onions on top. Bake for another 5-10 minutes until golden brown. This can be made ahead and stored in the friedge until you are ready to bake it! May need to increase the cooking time a bit.
The pictures below are a few I snapped quickly! My onions got a little too brown this time, but tasted great anyway! This series is being added here for fun…and because I am compiling my favorite recipes to someday make a legacy style cookbook for my family. This is a work in progress and will take me forever to complete!
I hope you enjoy this recipe! Leave a comment if you try it and like it!
It was as good as it looks.