GARLIC TUNA CASSEROLE

Garlic Tuna Casserole image

Provided by Tammy T

Time 50m

Number Of Ingredients 12

4 c dried egg noodles, i use wide noodles
1 Tbsp 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 c mayonnaise
3/4 soup can of milk ( not quite a full can )
1 tsp garlic powder, + more if you like more garlic , not neccesary though
1 tsp 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

Steps:

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.
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.
3. I then add the drained corn and peas to the mayo mixture, gently.
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.
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)
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!!