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.