Total Time
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


  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

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.

lisalouk01 May 16, 2010

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.

riverboywa June 12, 2010

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!

TrebleClef April 24, 2010

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