Tuna Casserole

The first time that I made my family's version of Tuna Casserole, Mike very politely ate it, but mentioned that it was rather bland. So when I asked him what he wanted to have for the week of meals, he stated that Tuna Casserole sounded good, but only if we doctored up the version that I had. So, I sent a text to a friend to ask him for his recipe of the meal, because I remember loving it when I was eating it. He promptly sent me the recipe, and the verdict was that it was much better than the one that I had made before...I sense that the old recipe has been replaced!

Here's the recipe: Tuna Casserole

16 oz egg noodles
2 cans tuna fish in water
2 cans cream of mushroom soup
8 oz shredded cheese (I used a Colby mix, but I hear the mozzarella/cheddar blend is best)
milk to fill one of soup cans
paprika
garlic powder

Do not preheat the oven! (I had to ask about this, because I'm used to preheating the oven! Once the meal is ready to go, put in the oven and turn it on, the cook time is counting this process.)
Cook noodles according to package directions. Drain. Add soup, (save one of the cans for the milk), tuna, undrained, and 1/2-3/4 soup can worth of milk. Season generously with paprika. Add garlic powder to taste. Mix thoroughly. Add cheese and mix. Bake at 375* for 35 minutes.

Enjoy!