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Tuna Noodle Casserole




Source of Recipe


#86323, by Jenny Rowan


Recipe Introduction


Awesome.If you're looking for a different-than-the-potato-chip-covered tuna casserole, look no further than the one I grew up with. It's almost like a strata or custard - give it a try! I've never had a better tuna casserole! It tastes even better the second day and freezes well when cut and wrapped in individual pieces. I recommend American cheese over Velveeta - tried it once and it just wasn't the same. You can use a larger can of tuna if you like.


Recipe Link: http://www.recipezaar.com/recipe/getrecipe.zsp?id=86323

List of Ingredients




Tuna Noodle Casserole

3 cups uncooked egg noodles
1/2 teaspoon salt
1 (10.00 ounces) can cream of mushroom soup
1 3/4 cups milk
1 1/2 cups diced American cheese
2 tablespoons butter, melted
1 small onion, minced
1 (6.00 ounces) can tuna, undrained
1/4 teaspoon pepper
1 1/2 cups soft bread cubes
3 eggs, slightly beaten
2 teaspoons caraway seeds

Prepare egg noodles as directed on the package; drain.
In a 13x9" baking dish, combine noodles with all remaining ingredients.
You may want to combine all the ingredients in a large bowl, then pour into the baking dish (it's a little less messy).
Shake paprika on top for color.
Set dish in another pan of hot water so that the hot water reaches 1/2 way up the sides of the baking dish.
Bake at 350F for 1 1/2 hours, or until set.
Let stand for 5 minutes, cut into serving pieces, and eat!
Serve with a salad for a complete meal.
10-12 servings

Recipe