1 Package Noodles (I like to use the thin eggless, but you can use any kind you want).
1 Can Cream of Mushroom Soup
3/4 Soup can filled with milk (I like to use canned milk, half and half, or cream)
1/3 Cup Salad Dressing any brand
1/4 Cup Sugar
1 Can Tuna
Fill a large enough kettle for boiling room, about 1/2 full of water, add 1 heaping teaspoon of salt, and 1 tablespoon of oil or shortening. The oil or shortening will help keep the water from boiling over.
Bring the water to a full boil and add the noodles, bring it back to a boil
and cook for about 5 minutes. Drain the water off, the noodles will be limp
but not fully cooked. When you drain any pasta, do not drain them so they become dry, just drain the water enough so you can’t see any sitting water.
Place the noodles in a large casserole dish, or a small roaster, after rubbing the inside of the dish with oil or spray with cooking spray. This will help in clean up as the food wont stick to the sides.
In a medium size bowl mix the soup,milk, salad dressing, sugar and tuna.
Drain the water or oil off the tuna before placing it into the mixture. Stir until well blended, pour over the noodles and stir to mix. Spread a layer of crushed
cereal(corn flakes works good), or use bread crumbs on the top and dap a small spoonful of butter in a few spots on top of that. Finish with a shake of salt and pepper.
Bake at 350° for 1/2 hour.
A lot of calories can be cut from this by using Eggless Noodles, a Low-Fat salad dressing, and skim milk. You can also buy Low-Fat canned milk, which has a little richer taste.
I like to serve this with a Corn Bread, I buy the little Jiffy Corn Muffin Mix.
Which is very good but I find adding 1 tablespoon of sugar to it adds a lot a flavor. You can use CupCake papers to make for easy serving, if you don’t have CupCake papers be sure to spray your muffin tin with a cooking spray so they wont stick.