Tuna Melt Casserole.

This is nothing fancy, but I kind of loved it.

What you need:
(for a 13×9 pan)

For the noodle part:

  • large bag of “wide” egg noodles (I used wheat “egg” noodles and it was still delicious.)
  • chicken broth

For the tuna salad-y part:

  • a handful of shredded cheese
  • a handful of grated parmesan
  • three cans of tuna (or less, if you’re making a smaller batch), drained
  • 3-5 tbsp. mayo (or fake mayo or whatever you like to make your tuna creamy)
  • a tbsp. relish (for the tuna salad part, you can use celery if you like or whatever you like)

For the topping:

  • layer of shredded cheese
  • handful of parmesan

What you need to do:

  1. Bring broth (and a bit of water) to a boil. Add the noodles and cook according to package directions.
  2. Preheat oven to 425 f.
  3. Drain the tuna and mix up your tuna salad however you please. Feel free to make it however you like it best.
  4. When noodles are done cooking, drain. Spray a 13×9 pan with Pam. Spread noodles out on bottom of pan. Top with tuna salad and lay down a nice layer of cheese on top of that.
  5. Place pan in oven for a few minutes (not long at all) until cheese is deliciously melty.
  6. Serve and enjoy. <3
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