Award Winning Tuna Casserole

• 1 (1 lb) package extra wide egg noodles
• 2 (5 ounce) cans chunk light tuna, in water- do not drain and flake well
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (10 3/4 ounce) can condensed cream of broccoli soup
• 1 1/2 cups milk
• 1/4 - 1/2 cup ranch dressing
• 1/2 tablespoon lemon juice, fresh
• 1/4 teaspoon dill weed
• 3/4 cup mayonnaise
• 3 tablespoons dried onion
• 3/4 cup shredded cheddar cheese
• 3 dashes of the following
• garlic powder, onion powder, salt, pepper to taste

1. Preheat oven to 375 degrees.
2. Boil egg noodles according to package directions.
3. Meanwhile, combine ALL REMAINING INGREDIENTS EXCEPT THE SHREDDED CHEESE in extra large, deep bowl. I recommend thoroughly flaking the tuna FIRST in the bowl with a fork.
4. Drain noodles when done to desired tenderness.
5. Combine cooked noodles into the bowl of wet ingredients.
6. Mix thoroughly by folding noodles in with a large spoon.
7. Pour mixture into 13 X 9 inch casserole dish, or smaller if you prefer a thicker casserole.
8. Top evenly with shredded cheese.
9. Bake at 375 degrees for 45 minutes, or until cheese is golden brown.
10. Let rest for 15 minutes before serving.

extra wide egg noodles, chunk light tuna, condensed cream, condensed cream, milk, ranch dressing, lemon juice, dill weed, mayonnaise, onion, cheddar cheese, garlic

Taken from www.food.com/recipe/award-winning-tuna-casserole-386757 (may not work)