Sarah’s Holiday Tuna Casserole

This is not just a tuna casserole…the addition of broccoli and beets just elevate this casserole to a more festive meal offering.  You can add canned or frozen peas too.

Sarah’s Holiday Tuna Casserole

1 pkg egg noodles, boiled 7 minutes and drained
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
3/4 to 1 cup whole milk or just fill empty soup can with milk
2 tablespoons ranch dressing mix
1 tablespoon fish sauce
1 tablespoon sweetened condensed milk
1/4 bar softened cream cheese
2 cans tuna, packed in water, drained
1 can sliced beets, drained
1 pc green bell pepper, cut in chunks
1/2 lb broccoli, chopped
1/4 to 1/2 cup grated cheddar cheese  for topping

In a large skillet, heat soups, milk, ranch dressing mix, fish sauce, condensed milk, cream cheese until cream cheese is melted.  Mix in tuna, veggies, and cooked noodles.  Cover with lid.  Bake in preheated 400 F oven for 20 minutes.  Sprinkle grated cheese on top and serve while hot.  Serves:     6  Great accompaniments:  garlic bread and salad

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