Tuna Noodle CasseroleSubmitted by: HUFFHEINZ
IntroductionClassic tuna noodle casserole made with pickles and dill Classic tuna noodle casserole made with pickles and dill
16 oz Egg Noodles (enriched)
1 can cream of mushroom soup
1 cup skim milk
1 cup dill pickles (chopped)
1 tbsp dill (dried)
3 cans tuna in water
1 cup bread or cracker crumbs
1.5 cups shredded 2% colby jack cheese
The tricky part is getting the moisture content of the casserole just right. Too thick and you end up with a dry heavy lump. Too thin and and you have a soupy mess. Aim for a nice creamy consistency that doesn't leave a puddle in the bottom of the dish when you serve with a spatula.
While waiting for water to boil and cooking noodles assemble sauce. Add soup, tuna, pickles, black pepper and 1 cup shredded cheese to large bowl and stir to combine. Stir in enough milk to make a mix between thick and runny.
Drain noodles when they are not quite soft and add to a 9x13" baking dish. Pour sauce mixture over top and gently stir to combine. Sprinkle with 1/2 cup cheese and bread crumbs.
Bake uncovered in middle rack of 350* oven for 30-minutes (or longer if mixture is still wet). Let stand 10 minutes to cool and set before serving.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user HUFFHEINZ.