Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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.

Ingredients Nutrition

  • 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
  • 12 cup celery, chopped finely
  • 12 cup onion, chopped finely
  • 12 cup pimento stuffed olive, sliced
  • 1 (4 ounce) can diced green chilies
  • 2 cups medium cheddar, grated
  • 34 cup mayonnaise
  • 12 cup milk
  • 1 teaspoon garlic powder
  • salt and pepper, to taste


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


Most Helpful

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]

Sydney Mike February 18, 2010

I halved the recipe, and my tuna was 4 oz cans, so I used two. This made for a really yummy comfort dish. I enjoyed the slight heat from the chilies....I used hot ones. Thanks for sharing! Made for For Your Consideration tag game.

breezermom January 17, 2015

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.

bluemoon downunder February 07, 2009

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