Yield: 6 - 8 servings

Cheesy Bacon Ranch Tuna Casserole with Country-Style Dumpling Noodles & Broccoli

Cheesy Bacon Ranch Tuna Casserole with Country-Style Dumpling Noodles & Broccoli

Ingredients

  • 1 can broccoli cheese soup
  • 1 can cream of chicken soup, can sub cream of mushroom if preferred (both work just fine)
  • 1/2 cup mayonnaise
  • 3/4 cup milk
  • 1 (1 oz.) envelope Hidden Valley Ranch Dips Mix powder
  • 1 Tbl. finely grated parmesan cheese, I used 4C 100% Natural and that worked well
  • 1/8 tsp. coarse ground black pepper
  • 10 oz. Velveeta Cheese, cubed
  • 1 (12 oz.) can white albacore tuna in water, drained well
  • 1 Tbl. butter
  • 1/2 small onion, finely chopped
  • 1 small or medium head broccoli, florets cut small and some of the stems chopped (approximately 21/2 - 3 cups or as desired)
  • 2 1/2 strips crisp cooked bacon, chopped
  • 1 (16 oz.) bag frozen Reames Homestyle Egg Noodles, cooked al dente

For Top:

  • 1 Tbl. finely grated parmesan cheese
  • 1/2 strip crisp-cooked bacon, chopped into small pieces (more if you'd like)

Instructions

  • In large mixing bowl, combine well the first 8 ingredients. Microwave on high about 6 minutes, stirring well halfway through, then each minute to melt Velveeta. “Mostly melted” is fine. It doesn’t have to be perfect. Stir well, scraping sides, cover with a dinner plate and set aside.
  • Place cut up broccoli into a small bowl with 2 Tbl. water. Cover with a sheet of damp paper towel, microwave on high for 3-4 minutes until tender. (*Check stem pieces.) Fold into soup and cheese mixture, recover. Set aside.
  • While broccoli is cooking, in medium frying pan, melt butter and sauté onions until tender. Fold into soup/cheese mixture, fold in well-drained tuna, recover and set aside.
  • Preheat oven to 350º F. In large saucepan, bring water to a boil, add noodles and cook until tender according to package directions, about 20 minutes. Fold into soup/cheese mixture.
  • Spray a deep 2-quart casserole dish or 13×9 baking dish, or butter a deep "chicken fryer" cast iron skillet, and spoon/pour noodle mixture into prepared dish.
  • Cover with lid or foil and bake in 350º oven for 25 - 30 minutes until bubbly. Remove lid/foil, sprinkle with parmesan and bacon pieces, and bake another 10 minutes (uncovered).
  • Let rest at least 15 minutes before serving. *Especially if using a cast iron skillet as they hold the heat much longer. I let mine rest for 20 minutes before serving and the casserole had set up nicely.

    • Notes

    *If you'd like, you can also add 1 small (4 oz.) can sliced mushrooms, well-drained.