2cupsshredded cheddar cheesedivided - 1 cup for mix and 1 cup for topping
Preheat oven to 350 and grease a 9x13 pan with nonstick cooking spray. Set aside.
Boil wide egg noodles and drain of any excess water.
Add drained canned tuna, thawed vegetables, both cans of Campbell's cream of mushroom soup, diced onions, milk, garlic powder, salt, pepper, and 1 cup of cheddar cheese to a large bowl and mix well.
Fold in boiled egg noodles.
Pour tuna casserole mixture into previously prepared pan.
Top tuna casserole with remaining cheese (adding extra is fine if you like your tuna casserole extra cheesy) and crunched up Ritz crackers.
Bake cheesy tuna casserole for 15-20 minutes or until edges are bubbly and center is hot.
Can you Freeze Casseroles?
Typically you can freeze casseroles like this one. As with any fridge or frozen foods, it must be tightly sealed from air with saran wrap or in an air tight container and its smart to mark with the date. Once ready to serve, defrost in fridge (which will likely take the night) and then bake the next day until heated through. Remember that cold items take longer in the oven, so you may have to cover the top with foil to prevent your tops from burning. Overall freezing and defrosting varies depending how much you are freezing and your oven, so you may have to monitor.