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Pop's Own Tuna Casserole Recipe Recipe

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This recipe for Pop's Own Tuna Casserole Recipe is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. pkg extra wide egg noodles
4 (5 oz) cans chunk light tuna, in water- do not drain; flake well
1 (10 ¾ oz) can cream of mushroom soup
1 (10 ¾ oz) can cream of broccoli soup
1 ½ cups milk
½ cup ranch dressing
½ tbs fresh lemon juice
¼ tsp dill weed
¾ cup mayonnaise
3 tbsp dried onion
2 cups sharp cheddar cheese grated, divided
1 cup chopped broccoli
8 oz. sliced mushrooms, sautéed in 3 tbs butter
1 cup crushed potato chips
3 dashes of each:
garlic powder, onion powder, salt, pepper to taste
Directions:
Directions:
Boil egg noodles according to package directions. Sauté sliced mushrooms in butter.

While noodles are boiling, add this into a very large mixing bowl. First flake in the tuna (do not drain), add both soups, milk, ranch, lemon juice, dill weed, mayo, dried onion, 1 cup cheddar cheese, broccoli. Combine well.

Fold in cooked egg noodles with wet mixture. Spray a 13x9 baking dish with cooking spray and preheat oven to 375.

Pour mixture into baking dish. Sprinkle with rest of the cheddar cheese, then sprinkle with crushed potato chips. Add dashes of seasonings.

Bake at 375* for 45 minutes, or until cheese is golden brown. Let rest for 15 minutes before serving.
Personal Notes:
Personal Notes:
Found this recipe to be like the rib-eye steak of all tuna casseroles. I suppose its the surprise of the mushrooms or the broccoli in it, but it is the most flavorful tuna casserole that I have ever had..

 

 

 

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