Not Your Mama's Tuna Noodle Casserole

By ginasheppard

--unless her name was Mrs Reames, perhaps. Yes, this luscious dish is a 20-year old recipe from a Reames Frozen Noodle package. The frozen noodles are thick and almost chewy conpared to ordinary noodles...so don't even think of substituting dry ordinary noodles. This recipe may be the only acceptable reason in the world to use the dreaded canned cheese soup. Despite thinking it is horrific, I admit it is key to this rich cheesy dish, and the touch of broccoli is just right. I promise you will never make that bland, anemic old cream-of-mushroom soup tuna casserole again.

Ingredients

• 1 1 12 12 24oz) Home Style Frozen Noodles, 12 oz. ( I havent seen a 12 pz pkg in years; just 24oz)
• 1 1 1 can Cheddar cheese soup (11 oz)
• 1 1 1 cn Evaporated milk (5 oz) - important: this is the SMALL can!
• 1 1 1 TB Instant minced onion
• 1 1 1/2 can chunk or albacore Tuna, drained (12 1/2 oz)
• 1 1 1 can Mushroom pieces, drained -8 oz.
• 1 10 1 10 to 10 oz. pk Chopped broccoli, thawed, no need to cook
• 1 1 1 c Shredded mild cheddar cheese
• 8:55 by fast fabulous foodie at 8:55

Preparation

Step 1

Preheat oven to 350F. Cook noodles in boiling water 20 minutes. Blend soup and milk into a smooth sauce. Add onions and mushrooms. Drain noodles. Mix noodles, tuna and broccoli in a 2-quart casserole. Bake 20 minutes. Top with shredded cheese and bake 15 more minutes. "Makes 6 1-cup servings" ( One cup servings? That's crazy! Let's say this recipe makes 2 or 3 generous servings at most. Just go ahead and double the recipe, you'll gobble it up.)