COLD TUNA NOODLE CASSEROLE

Cold Tuna Noodle Casserole image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Fish

Number Of Ingredients 23

1 box(es) pasta of choice or egg noodles
4 can(s) tuna, packed in water, undrained
1 1/2 cup(s) kraft mayonnaise or more to taste
3/4 cup(s) yellow mustard
2 tablespoon(s) onion powder
2 tablespoon(s) garlic powder
6 x large hard boiled eggs, chopped
4 jar(s) mushrooms, sliced, drained
1 medium red onion or 1 bunch scallions, chopped
1 - 2 large baking potatoes, cooked & chopped
2 tablespoon(s) onion flakes, dehydrated
1/4 cup(s) parsley
1 tablespoon(s) dill, dried
1 tablespoon(s) celery salt
1 teaspoon(s) paprika
2 teaspoon(s) pepper
GARNISH OR SERVE WITH:
- potato chips, crushed
- crackers
OPTIONAL BUT CAN ALSO ADD:
1 cup(s) peas, blanched in hot water
2 cup(s) grape or cherry tomatoes, cut in 1/2
1/4 cup(s) celery, chopped

Steps:

Cook pasta or noodles as direction on package until al dente. Drain & rinse with cold water to cool down. Place in a large bowl. Refrigerate until ready to use.
In a medium bowl, add tuna through pepper & any additional optional ingredients, if using. Fold gently to mix well.
In the large bowl with pasta, add tuna mixture; mix well to combine.
Refrigerate overnight for flavors to marry. NOTE: The longer it sits in the frige - the better the flavor.
Put into a serving dish & garnish with crushed potato chips on top. Or can serve with crackers.
NOTES: 1. If you like it hot or warmed. Heat the individual plates to desired temp then add potato chips, if using. 2. Some people like more mayo while others like less. Adjust to your liking. Same goes for the tuna.