Tuna Casserole (Really really good!)

I winged another Tuna Casserole for dinner. But. It came out so good I wrote it down. After the fact. I want to make this one again. Really moist which was something I was striving for.  It was so good I’m sharing the recipe too.

Baked Tuna Casserole

10½ oz can Campbell’s Cream of Chicken & Mushroom Soup
10½ oz can Campbell’s Cream of Celery Soup
10 oz Milk
10 oz Water
½ cup Water
3 5 oz cans of Tuna (drained)
2 Medium Onions chopped
1 can Corn
1 can Peas & Carrots
½ can Peas
1½ cups Elbow Noodles (uncooked)
1½ cups Sharp Cheddar Cheese
2 tsp. Garlic Powder
2 tsp. Paprika
2 tsp. Salt
2 tsp. Ground Black Pepper
½ tsp. Chili Powder

Preheat oven to 350°F.

Mix soups, 1 soup can of milk and 1 soup can of water in 2 qt baking dish. Add in garlic powder, paprika, salt, pepper, and chili powder and wisk to mix well. Add in tuna, onion, noodles, and corn and mix well.

Add peas & carrots, remaining water and fold in with spatula so as to not squash the peas.

Bake for 45 minutes then stir casserole adding in cheese. Bake for an additional 15 minutes.

Leave a Reply