creamy tuna noodle casserole

How To Make creamy tuna noodle casserole

• 1

  Preheat oven to 350.
• 2

  Make sure tuna is very well drained. Otherwise, your casserole will be slightly runny, especially if you're lucky enough to have any left-overs.
• 3

  Mix tuna, diced onions and salad dressing right in a 9x13 glass baking dish, adding salt and pepper to taste(actually the casserole dish I use is slightly bigger as my 9x13 nestles inside of it in the cabinets). The original recipe calls for 1/4 cp of salad dressing, but over the years I've discovered the end result is creamier if you add more.
• 4

  In a large saucepan, heat cream of chicken soup and milk over medium to med-high heat until well blended. Add shredded chedder cheese and continue heating, stirring frequently, until smooth and creamy. As with the salad dressing, I add more cheese than originally called for. An extra cup, to be exact.
• 5

  While soup mixture is heating, boil noodles until tender. Drain.
• 6

  Mix soup mixture with tuna mixture in casserole dish, mixing well. Add drained noodles, again, mixing well. Some people may find it easier to mix all the ingredients in a very large bowl before pouring in the baking dish. I simply like having one less bowl to wash. ;)
• 7

  Bake, uncovered, 30 minutes, or until top has a little browning and casserole is bubbling. (cooking time may need to be adjusted, depending on oven)
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