Difficulty: Easy - for beginners
Serves: 4 to 6
3/4 bag of long egg noodles
1 can of cream of mushroom soup
1 can of milk
1 can of tuna
1/2 to 3/4 cup of mayo
2 cups of shredded cheddar cheese
1 sm to med onion chopped
Boil egg noodles till al dente
In a med size pot mix soup and milk and heat until hot, stirring gently often.
Add cheese and stir gently until all the cheese is melted and mixture is smooth.
In a lrg buttered casserole dish, add tuna and chopped onion and mix well.
Add mayo to tuna mixture and stir well.
Add cooked egg noodles and gently stir well.
Pour cheese sauce over the noodle mixture and gently stir to mixed well.
Bake at 350, uncovered, until hot and bubbly.
If you wish extra cheese, stir a little extra into sauce or sprinkle abit on top before baking.
If you like your casserole with lots of Tuna, use 2 cans.
Serve with a green salad and fresh bread.
(Yummie casserole my cousin makes her husband all the time and made it for me on my California trip Feb 2011)