Not Your Mama's Tuna Noodle Casserole

--unless her name was Mrs Reames, perhaps.  Yes, this  luscious dish is a  20-year old recipe from a  Reames  Frozen Noodle package.   The frozen noodles are thick and almost chewy conpared to ordinary noodles...so don't even think of substituting dry ordinary noodles.   This recipe may be the only acceptable reason in the world to use the dreaded canned cheese soup. Despite  thinking it is horrific,  I admit it  is key to this rich cheesy dish, and the touch of broccoli is just right.  I promise  you will never make that bland, anemic old cream-of-mushroom soup  tuna casserole again.

1 pk REAMES Home Style Frozen Noodles,  12  oz. ( I havent seen a 12 pz pkg in years; just 24oz)
1 can Cheddar cheese soup (11 oz)
1 cn Evaporated milk (5 oz)  -  important: this is the SMALL can!
1 TB  Instant minced onion
1 can  chunk or albacore Tuna, drained (12 1/2 oz)
1 can Mushroom pieces, drained -8 oz.
1  10 oz. pk Chopped broccoli, thawed, no need to cook
1 c Shredded mild cheddar cheese


Preheat oven to 350F.   Cook noodles in boiling water 20 minutes. Blend soup and milk into a smooth sauce. Add onions and mushrooms. Drain noodles. Mix  noodles,  tuna and broccoli in a 2-quart casserole.  Bake 20 minutes. Top with shredded cheese and bake 15 more minutes. "Makes 6 1-cup servings"  ( One cup servings? That's crazy! Let's say this  recipe makes 2 or 3  generous servings at most.  Just go ahead and double the recipe, you'll gobble it up.)