This is my slightly adapted version of a tuna casserole my mom made when I was growing up. I've changed it a little- I use whole-wheat egg noodles and added some seasonings in to jazz it up. Nothing fancy, but it is a great meal when you need something quick and easy- and most of the ingredients are probably in your pantry. My kids love it, and even the hubby has finally admitted he likes it too. I serve it with green beans.
Tuna Wiggle
12 oz. egg noodles (I use whole-wheat)
2-3 c. shredded colby-jack or cheddar cheese
2 cans tuna, drained
seasoned salt
3 tb. butter
1 c. milk
Cook egg noodles according to package directions, drain. In greased 8 x 11 casserole, layer half the noodles, half the cheese and one can tuna. Sprinkle with seasoned salt. Repeat layers of noodles, cheese, tuna and salt. Cut butter into pieces and lay on top of casserole, pour milk evenly over all. Bake at 350 for 25 minutes, or microwave on high for 3-4 minutes, turn, and microwave for 3-4 minutes more (this is what I usually do).
Cook egg noodles according to package directions, drain. In greased 8 x 11 casserole, layer half the noodles, half the cheese and one can tuna. Sprinkle with seasoned salt. Repeat layers of noodles, cheese, tuna and salt. Cut butter into pieces and lay on top of casserole, pour milk evenly over all. Bake at 350 for 25 minutes, or microwave on high for 3-4 minutes, turn, and microwave for 3-4 minutes more (this is what I usually do).
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