Community Pick
Blue Ribbon Tuna Casserole
photo by anniesnomsblog
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
Reviews
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I would have given this 5 stars except for the fact that in my mind it really needed some serious adjustments to make it more balanced in terms of fats/carbs/proteins. I made the following modifications: 1/4 C mayo and 1/4 C 2% greek yogurt (instead of 1/2 cup mayo); only 1.5 cups of cheese instead of 2.5 (1 cup in the casserole and .5 on top);4 cups of egg noodles instead of 3; 16 ounces tuna (4 5oz cans which yield 4 oz each of tuna); 7 oz of evaporated milk instead of 5 (I felt I needed a bit more liquid because of the additional egg noodles and tuna). Other than that I followed the recipe and ended up with a recipe that was very tasty and makes 8 servings each with 18 grams of fat/27 grams of carbs/ 28 grams of protein. This adjusted recipe will be a regular in our house.
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Tweaks
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I would have given this 5 stars except for the fact that in my mind it really needed some serious adjustments to make it more balanced in terms of fats/carbs/proteins. I made the following modifications: 1/4 C mayo and 1/4 C 2% greek yogurt (instead of 1/2 cup mayo); only 1.5 cups of cheese instead of 2.5 (1 cup in the casserole and .5 on top);4 cups of egg noodles instead of 3; 16 ounces tuna (4 5oz cans which yield 4 oz each of tuna); 7 oz of evaporated milk instead of 5 (I felt I needed a bit more liquid because of the additional egg noodles and tuna). Other than that I followed the recipe and ended up with a recipe that was very tasty and makes 8 servings each with 18 grams of fat/27 grams of carbs/ 28 grams of protein. This adjusted recipe will be a regular in our house.
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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!
RECIPE SUBMITTED BY
BamaKathy
United States