My Tuna-Noodle Casserole
photo by Lavender Lynn
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 12 ounces pasta shells
- 9 ounces canned tuna, drained
- 1⁄2 cup Miracle Whip or 1/2 cup mayonnaise
- 1 cup celery, diced
- 2 cups frozen peas, thawed
- 1⁄3 cup onion, diced
- 1 (10 ounce) can cream of mushroom soup
- 1⁄2 cup milk
- 1 1⁄2 cups Velveeta cheese, cubed
- potato chips, crushed for top
directions
- Preheat oven at 425°F.
- Cook noodles in boiling salted water till tender; drain. Combine cooked noodles, drained tuna, mayonnaise, onion, celery, peas.
- Blend soup and milk in a saucepan over low heat. Add cheese and salt and pepper to taste; stir until cheese is melted. Add to noodle mixture. Spray a casserole dish with Pam. Put mixture into casserole dish and sprinkle crushed potato chips on top.
- Bake for about 20 minutes or until bubbly on top.
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Reviews
-
This recipe makes way more than 4-6 servings. I used 3 cups of small pasta shells (12 ounces) and it filled my large lasagna pan. I had to add more milk and tuna, and packaged up half for my neighbor. I did add some extra seasonings, but the taste was still on the bland side, although it did look pretty coming out of the oven and it was nice and creamy. Will try again using 2 cups of the pasta shells.
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Great,taste, great comfort food. This is very similar to our favorite tuna casserole. I only had less than a cup of peas so added a can of corn. We don't like celery so added some green olives and gardiniera veges leftover from previous recipe. We didn't have any velveeta so added 2 C cheddar grated. Made for PAC Fall 2009.
RECIPE SUBMITTED BY
CIndytc
United States