Recipe by Halcyon Eve
My mom made this often for us while I was growing up; now I make it for my family. Everyone loves it (even my fussy toddler), even those who don't usually like tuna casserole. I've made it so many times, I have the recipe memorized. Sometimes I dress it up a little by using albacore instead of regular light tuna and substituting Parmesan (not the canned kind) for the cheddar. The leftovers reheat well, too (if there are any--I usually have to make a double batch just to be sure there is some left!). It is a very forgiving recipe too; if you add more noodles or more tuna or some more veggies, it'll still be fine.
Top Review by Chef shapeweaver �
I made this recipe on 9/29/11 for the " Kitchen Cupboard Event " in the Food Photo Forum,and most importantly as part of mine and my SO's dinner.Since there was just the two of us,the recipe was cut in half. And I did make a few changes and they are as follows,first rotini was was subbed for the egg noodles. Instead of celery, I used carrots and saute'd them along with the onions in a bit of margarine.And topping with the additional cheese is not an option, it's a requirement in this household. :) As far as the taste goes it was a bit different with the mayo,but in a good way. Both my SO and I think that it could have used garlic powder or something to " punch up " the seasoning factor a bit. Thanks for posting and, " Keep Smiling :) "
- 6 ounces wide egg noodles
- 1 (10 ounce) can 98% fat free condensed cream of celery soup
- 1⁄2 cup milk
- 1 cup shredded cheddar cheese or 1 cup parmesan cheese
- 1 (6 ounce) can light chunk tuna in water, drained
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup reduced-fat mayonnaise
- salt and pepper
- additional shredded cheese (optional)
Directions See How It's Made
- Preheat oven to 425* F. Cook noodles according to package directions. Drain and return to pan.
- Meanwhile, pour soup into a small saucepan. Slowly stir in milk, a little at a time. Stir in cheese. Heat over medium-low heat, stirring often, until hot and cheese is melted; do not boil.
- Add tuna, onion, celery, mayonnaise, and salt and pepper to taste to the noodles and stir together. Pour soup mixture over and mix until well-combined. Pour mixture into a 2-2 1/2 quart casserole. Top with additional shredded cheese, if desired.
- Place casserole in oven and bake at 425* F for 20-25 minutes, or until hot, bubbling, and lightly browned on top. Remove from oven and let set for 5-10 minutes before serving.