Comfort Food: Tuna Noodle Casserole

I remember  as I was growing up watching"Welcome Back Kotter," and  Wednesday seemed to be Tuna Casserole Day.  Tuna casserole is in the Top 25 of America's Favorite comfort foods according to an opinion poll conducted by About.com.
The classic I remember growing up with consisted of a can of tuna, Cream of Mushroom Soup, milk, and noodles.  I have deviated from this recipe by adding cream cheese, Dijon mustard, and onion powder.


                                         Tuna Noodle Casserole


Ingredients:


1- cup dry egg noodles
2 - (7 ounce) cans drained and flaked albacore tuna
1- (10 3/4 ounce) can Cream of Mushroom Soup
1-cup milk
3 ounces cream cheese cut in small cubes
1-tablespoon onion powder
1 teaspoon Dijon mustard
½ teaspoon pepper
½-cup of French Fried Onions


Directions:

1.  Preheat oven to 350 degrees.  Grease a 1-½ quart baking dish.  Set aside.
2.  Cook noodles according to package directions.  Drain and set aside.
3. Blend together in a medium bowl, Cream of Mushroom soup, milk, cream cheese, onion powder, Dijon mustard and pepper with an electric or rotary beater.
4. Add tuna and noodles.  Stir until well combined.
5.Pour tuna mixture into prepared casserole dish and bake for 20 minutes.  Top casserole with French Fried onions and bake for 5 more minutes or until bubbly.


Serves 4

Cream Cheese Cut In Cubes

Oven Ready

Out of Oven and Ready For  French Fried Onions

Tuna Noodle Casserole

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