Creamy Tuna Casserole

This recipe is a family favorite! 

 It is so creamy, and it’s one of those recipes that get better the second or third day…AND I love that it stays creamy! 

3 Cans Tuna  (drain two cans)

2 10 oz, Can Cream of Mushroom Soup

1 1/2 C. Milk

1 1/2 C. Frozen  Pea/Carrot Mix

1 C. Fresh Mushrooms (sliced)

1/2 C. Mayonnaise

1 tsp.Garlic Powder (to taste)

1-2 tsp.Season Salt (to taste)

1 Pkg.Egg Noodles

2 C. Shredded Cheese

2 T Butter

1 1/2 C. Bread Crumbs

In a large pot fill with water and start boiling for the pasta.  In another large pot add sliced mushrooms.frozen veggies,season salt,garlic powder, tuna (one with juice also) milk,mayo and cook on medium heat until it starts to boil, then turn down to a simmer. In a bowl melt butter and add bread crumbs with a additional tsp. of garlic powder and mix.  When noodles are finished, drain, and add them to the tuna mixture.  Scoop into a 9 X 13 pan. Sprinkle with Cheese, then add the bread crumb mixture on top.  Bake uncovered at 350 for 25 minutes. (I put it on a cookie sheet just in case it bubbles over.) 
Printable Tuna Casserole Recipe

After 25 minutes….