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