When I was a child, my father would take me along on service calls that he did. Many of his customers were elderly ladies, and they adored me. I’ll never forget one day he was running late, and a dear lil’ lady insisted that she fed me. It was the yummiest tuna noodle casserole I had ever tasted. Now that I’m grown, I’m trying to reproduce it. I haven’t hit the jack pot yet, but my family tells me this is pretty close.
Tuna Noodle Casserole
Ingredients:
- 1lb. box of macaroni
- 1 – 10.5oz can cream of celery soup
- 1 – 10.5oz can cream of mushroom soup
- 1 – 8oz pkg. cream cheese, softened
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1/2 tsp. pepper
- 1/2 cup milk
- 3 – 5oz cans tuna
- 2 cups frozen peas
- 10 oz block of mozzarella or swiss cheese, cut into small cubes
- 3/4 cup of grape nuts
- 4 Tbsp. butter, melted
Directions:
- Preheat oven to 375*F. Cook macaroni per package directions.
- In a large bowl (and I do mean large) mix soups, softened cream cheese, and milk until smooth.
- Add garlic, dry mustard and pepper, stir.
- Add tuna, peas, cubed cheese and cooked macaroni, stirring after each addition.
- Transfer to 9×13 baking dish.
- Combine grape nuts and melted butter. Sprinkle over the top of the casserole.
- Bake in oven for 45 minutes.
(Serves 12)
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Cubing the cheese results in delicious little pockets of gooey cheese goodness. If you’ve tried this, and you think you know what secret ingredient I’m missing to knock this one out of the park, please let me know!
