garlic tuna casserole

Name: Garlic Tuna Casserole
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 cup(s) dried egg noodles, i use wide noodles; 1 tablespoon(s) salt (for salting the noodle water); 1 can(s) peas, drained; 1 can(s) corn, drained; 2 - 5 oz cans of tuna in water, squeezed & drained; 1 can(s) condensed cream of mushroom soup; 1 cup(s) mayonnaise; 3/4 - soup can of milk ( not quite a full can ); 1 teaspoon(s) garlic powder, + more if you like more garlic , not neccesary though; 1 teaspoon(s) onion powder; 25 - saltine crackers (or you can crush potato chips on the top, it is very good also); - additional salt and pepper to taste

(1 RATING)

84 Pinches 12 Photos

Tammy T

Mesa, AZ

Updated on Aug 4, 2013

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! *Pictures are mine

Rate

prep time 15 Min

cook time 35 Min

method Convection Oven

yield 4-6 serving(s)

Ingredients

4 cups dried egg noodles, i use wide noodles
1 tablespoon salt (for salting the noodle water)
1 can peas, drained
1 can corn, drained
2 - 5 oz cans of tuna in water, squeezed & drained
1 can condensed cream of mushroom soup
1 cup mayonnaise
3/4 - soup can of milk ( not quite a full can )
1 teaspoon garlic powder, + more if you like more garlic , not neccesary though
1 teaspoon onion powder
25 - saltine crackers (or you can crush potato chips on the top, it is very good also)
- additional salt and pepper to taste

How To Make garlic tuna casserole

Step 1

Preheat oven to 375 degrees 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.

Step 2

While 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.
Step 3

I then add the drained corn and peas to the mayo mixture, gently.
Step 4

Now 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.
Step 5

Crush 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)
Step 6

Bake 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!!
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