This was a favorite of ours growing up. It is my grandma's recipe but it has been modified to my taste.
6 oz medium egg noodles
1 (6 1/2 oz) can tuna, drained
1/2 cup mayonnaise
1 (10 1/2 oz) can cream of mushroom soup
1/2 cup milk
4 oz sharp cheese (1 cup)
Cook noodles in boiling water until tender; drain. Combine noodles, tuna and mayo. Blend soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 2 quart casserole. Top with breadcrumbs. Bake, uncovered at 425 for 20 minutes. Serves 4.
My grandmother's recipe includes:
1 cup celery
1/3 cup chopped onion
1/4 diced green pepper
1/4 cup chopped pimiento
cream of celery soup instead of cream of mushroom
1/2 toasted silvered almonds instead of breadcrumbs
Husband Rating: A- He likes tuna casserole but it isn't something he craves.
Wife Rating: A+ Childhood favorite :)