Cheesy Tuna Potato Casserole |
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Prep Time: 10 Minutes Cook Time: 37 Minutes |
Ready In: 47 Minutes Servings: 6 |
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I started out making the tuna casserole I usually make. I thought I had all the needed ingredients. I realized I only had 1 can of cream of celery soup, but had a can of cream of potato, so I substituted and changed the recipe. My husband, and even my 18 year old son, raved about the changes. This is now my preferred recipe, all discovered by accident. Ingredients:
12 ounces egg noodles |
2 (6 ounce) cans tuna fish (i prefer water-packed) |
1/2 cup mayonnaise |
1/2 cup miracle whip |
3/4 cup chopped onion |
1 (10 3/4 ounce) can cream of celery soup |
1 (10 3/4 ounce) can cream of potato soup |
1 cup milk |
8 ounces velveeta mexican cheese (from block) |
italian breadcrumbs, for topping (as desired) |
Directions:
1. Boil egg noodles in water for approximately 7 minutes (I boil until slightly undercooked so they won't get soggy after being in oven.) Combine tuna, mayonnaise, Miracle Whip, onions and noodles in 2 quart ovenproof casserole dish.
2. Melt cheese in microwave, stirring occasionally.
3. Whisk both cans of soup with the milk until blended.
4. Add melted cheese and whisk until well blended.
5. Add to noodle mixture.
6. Sprinkle liberally with bread crumbs to taste.
7. Bake, uncovered, at 425 degrees for 30 minutes.
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