Description
A rich, creamy casserole with popping flavor! I evolved this recipe from my mom's original, and won several awards with it when i was an army wife. There are never leftovers!
Ingredients
- Wide Egg Noodles
- Chunk Light Tuna
- Condensed Cream Of Mushroom Soup
- Condensed Cream Of Broccoli Soup
- Milk
- Ranch Dressing
- Lemon Juice
- Dill Weed
- Mayonnaise
- Dried Onion
- Shredded Cheddar Cheese
- Garlic Powder
Instructions
- Preheat oven to 375 degrees
- Boil egg noodles according to package directions
- Meanwhile, combine all remaining ingredients except the shredded cheese in extra large, deep bowl
- I recommend thoroughly flaking the tuna first in the bowl with a fork
- Drain noodles when done to desired tenderness
- Combine cooked noodles into the bowl of wet ingredients
- Mix thoroughly by folding noodles in with a large spoon
- Pour mixture into 13 x 9 inch casserole dish, or smaller if you prefer a thicker casserole
- Top evenly with shredded cheese
- Bake at 375 degrees for 45 minutes, or until cheese is golden brown
- Let rest for 15 minutes before serving