Total Time
45mins
Prep 15 mins
Cook 30 mins

My mom won a blue ribbon at a cooking contest for this casserole back when I was a little girl. It was a regular at our house and each time we had it, she told us again about her blue ribbon. It definitely tasted like a winner. (Mama added juice from one can of tuna to casserole and drained the other down the sink.)

Ingredients Nutrition

  • 3 cups cooked egg noodles
  • 1 onion, chopped
  • 2 stalks celery, diced
  • 1 teaspoon butter
  • 1 (10 1/2 ounce) can condensed cream of celery soup
  • 12 cup mayonnaise
  • 0.5 (10 1/2 ounce) can evaporated milk (can use regular milk)
  • 1 teaspoon black pepper
  • 1 cup frozen peas and carrot
  • 2 (6 ounce) cans tuna, one drained
  • 2 12 cups cheddar cheese, divided
  • 12 cup crushed potato chips

Directions

  1. Cook egg noodles according to package directions; drain and set aside.
  2. In same pot, melt butter and sauté celery and onions until tender.
  3. Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
  4. Bake at 350°F for 30 minutes.
  5. Put cheese on top, then sprinkle top with potato chips.
  6. Return to oven for a few minutes to melt cheese.
  7. Eat with crusty bread. Yum.
Most Helpful

Is a blue ribbon recipe. Will use as my only tuna caserole recipe from now on. Only things different, I used half mayo half sour cream and a cheese blend.

5 5

I can't believe how something so simple can be so delicious. :) I made this a few weeks ago, and my husband and I loved it. I did make a few changes, due to what I had on hand: I used a package of onion soup mix in place of the onion, and omitted the celery (and the butter to saute it in). Such a change from the bland stuff I was raised on!

5 5

My boyfriend makes this for us and company all the time and it is always hit (we never have leftovers) He doesn't use the full 2 1/2 cups of cheese and he found that the potato chips add a little crunch but the dish is just as good when he leaves them out.