Comfort Food: Easy Cheesy Tuna Casserole

Tuna casserole? Really? Too many people associate the words "bland" with "tuna casserole." This casserole has a tangy taste, thanks to the use of real mayonnaise as the base for the sauce. Add to this the rich flavor of white and sharp cheddar cheese, and you have a go-to comfort food that nearly eveyone will crave.

Please don't substitute low-fat mayo or other whipped salad concoctions for the real mayonnaise. The mayo creates a creamy texture, and the egg and oil blend allows the cheese to melt and blend with the other ingredients easily. You can, however, substitute another prepared salad dressing, such as bleu cheese or even coleslaw dressing for the ranch, if you wish.

Easy Cheesy Tuna Casserole

2 cups cooked egg noodles, drained
2 cups frozen mixed broccoli and cauliflower
1 5 oz. can flaked tuna in water, drained
2 cups shredded four state cheddar or white and sharp cheddar blend
1/2 c. real mayonnaise, mixed with 1/4 c. (4 tbsp) prepared buttermilk ranch dressing

Preheat oven to 350 degrees. Stir together mayonnaise and ranch dressing; set aside.
Spray a casserole dish with nonstick cooking spray. In a large bowl, toss together the noodles, tuna, vegetables, and 1 1/2 cups of the cheese. Coat all ingredients with the mayonnaise mixture and pour into casserole dish. Top with remaining shredded cheese (you can add buttered dry bread crumbs for an au gratin topping if you wish). Bake for 20-25 minutes or until cheese is well melted and vegetables are cooked through. Serves 4-6.
 

When tuna casserole is this good, one serving just won't do!