Ingredients
The following ingredients have 4 Servings
- 3 cups uncooked egg noodles or other pasta (I reccomend at least 4 cups)
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/3 to 1/2 cup milk (see Note, I used 1/3)
- 1/2 cup mayonnaise
- 2 (6-ounce) cans chunk light tuna, drained
- 1 (15-ounce) can corn, drained, or 1 cup frozen peas (I left this out)
- 2 cups shredded Cheddar cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice
- TOPPING (choose one of the following):
- 3/4 cup soft white or wheat bread crumbs mixed with
- 1 tablespoon butter, melted
- or 3/4 cup crushed potato chips
- or 3/4 cup french fried onions
Instruction
- Preheat the oven to 350 degrees and grease a 9 x 13-inch baking dish. Cook the noodles according to package directions.
- Meanwhile, heat the soup, sour cream, milk, and mayonnaise in a medium saucepan over low heat. Stir to combine. Mix in the tuna, corn or peas, 1 cup of the cheese, salt, pepper, and lemon juice. Stir until heated through.
- When the noodles are cooked, drain them and put them back in the pot. Add the tuna mixture. Mix, and pour into the prepared baking dish.
- Bake at 350 degrees for 20 minutes. Sprinkle the remaining 1 cup cheese on the casserole and top with the topping of your choice. Bake 10 to 15 more minutes. Serve with a green salad and corn bread. Serves 6.
