This is my mothers version for Tuna Casserole. I have been making it for years. I thought everyone made it this way but when I searched the recipes here and on the internet, I could not find one like it. So I guess it really is my mothers version. I added the mayo to it so I did add my twist to her recipe. It is so flavorful and the corn added to this makes it that much better! I like it even better the next day. I hope you like our version of this classic dish!
2.Put large pot of water (at least 4 quarts) on to boil. When it begins to boil, add a tablespoon of salt and the dried egg noodles. Cook according to package directions. I boil them for 5 mins, al dente. Drain noodles.
2While noodles are cooking, you can mix together the cream of mushroom soup and the mayo and milk together in the casserole dish you will be using. Stir in the garlic and onion powder to the mayo mix. * I add a little more garlic if I don't smell it really good.
3I then add the drained corn and peas to the mayo mixture, gently.
4Now add the drained noodles and mix all. Now add in both drained cans of tuna, gently. I try not to over mix when the tuna goes in as I like to try and keep some chunks of tuna in the casserole.
5Crush saltines in your hands and cover the top of the casserole. (If I have potato chips, I will use that, doesn't matter if they are somewhat stale)
6Bake at 375 degrees for 35 mins.
I love Salt and pepper on my portion.
I usually have this with apple sauce or some type of fruit and rolls. Yum!!