Tuna Noodle Casserole

Priscilla's Tuna Noodle Casserole

I grew up eating my mother's tuna casserole and it is one dish I make with her in mind. It is a pretty simple dish and can be made and baked all within an hour. I like to make my green beans as a side, but if you wish, add peas and carrots to make it a one dish meal.

Yield:  8 - 10

Cook time:  50 min

Calories:  410, 328

Ingredients:

12 oz uncooked egg noodles

6 cans of tuna in water, drained (5 oz cans)

2 -10.5 oz cans cream of chicken, fat free 

1 cup light mayonnaise

1 tsp garlic powder

1 tsp onion powder

1/2 tsp Lawry's season salt

1 tsp Mrs Dash table blend

1/4 tsp ground black pepper

1 1/2  cups of shredded mild cheddar cheese

fresh chopped parsley, for garnish

Instructions:

1.  Preheat oven to 375 degrees Fahrenheit and prepare a 9x13 casserole dish.

2.  Cook egg noodles according to package instructions. Drain.

3.  Add the cooked egg noodles to the casserole dish. In a small mixing bowl, add the tuna, then use a fork to separate so there are no large chunks.

4.  Add the garlic, onion, salt, pepper, and Mrs Dash on top of the tuna and mix well. Stir in the cream of chicken and mayonnaise. Mix well.

5.  Add the tuna mixture to the casserole dish and mix well with the noodles until all are coated well. Sprinkle the top with the shredded cheese evenly.

6.  Bake in the oven for 35-45 minutes. Garnish with the parsley. Serve hot!