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    You are in: Home / Recipes / Tuna Casserole Recipe
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    Tuna Casserole

    Tuna Casserole. Photo by Lavender Lynn

    1/2 Photos of Tuna Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Lavender Lynn's Note:

    This is one of my children's favorite casseroles. The recipe came from a church member. I lost this recipe and tried to piece it back together, if something seems odd please ask me about it.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (16 ounce) bag egg noodles
    • 2 (6 ounce) cans tuna
    • 1 (10 1/2 ounce) can cream of mushroom soup
    • 1 (10 1/2 ounce) can cream of celery soup
    • 1/2 cup celery, chopped finely
    • 1/2 cup onion, chopped finely
    • 1/2 cup pimento stuffed olive, sliced
    • 1 (4 ounce) can diced green chilies
    • 2 cups medium cheddar, grated
    • 3/4 cup mayonnaise
    • 1/2 cup milk
    • 1 teaspoon garlic powder
    • salt and pepper, to taste

    Directions:

    1. 1
      Cook egg noodles according to directions on pkg.
    2. 2
      Assemble rest of ingredients in large bowl.
    3. 3
      Add noodles.
    4. 4
      Put in 13 x 9 pan.
    5. 5
      Bake @350°F for 60 minutes.

    Browse Our Top Tuna Recipes

    Ratings & Reviews:

    • on February 18, 2010

      55

      I did make a couple of minor(?) changes when I put this together ~ I used 1 can of albacore tune & 1 can of chicken breast (we just happen to like that particular combo), & substituted cream of chicken soup for the mushroom kind! Other than that, the recipe was followed & we had several great meals from this casserole! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2009

      55

      A very easy-to-make and tasty casserole. I adjusted it a tiny bit to meet our taste preferences - I omitted the green chilies, added probably two cups of sliced mushrooms and sauteed the onion and celery with a blend of rosemary, thyme and sage (and some grindings of black pepper) until they had just softened. I always like to avoid the possibility of that slight crunchiness which somehow, sometimes persists after what should have been ample cooking time in the oven! This recipe made lots of serves :) so what we didn't eat - and thoroughly enjoy - has been stashed in the freezer in meal-size portions for future use. In making these, I followed Charlotte's advice re-covering the casserole loosely with foil, which I removed for the last 10 minutes of the cooking time. Thanks for a yummy recipe, Lynn! Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2009

      45

      Tuna Casserole for grown ups! I LOVED it, dd (who is 7) not so much "can you just make it the old way, pleeeease?!?!?" I found that a full recipe made THREE 8x8 pans. I gave two away as a gift and ate the third....by myself over a few days. YUM!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Tuna Casserole

    Serving Size: 1 (216 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 445.8
     
    Calories from Fat 185
    41%
    Total Fat 20.6 g
    31%
    Saturated Fat 7.6 g
    38%
    Cholesterol 84.5 mg
    28%
    Sodium 850.4 mg
    35%
    Total Carbohydrate 43.4 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.8 g
    15%
    Protein 21.7 g
    43%

    The following items or measurements are not included:

    pimento stuffed olives

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