Prep 30 mins
Cook 30 mins
This has become a family favorite. Our kids loved it and now the grandkids even want second helpings. The cats always come running to lick out the tuna cans. We double the recipe in order to have some leftovers. From the kitchen of Judy Hanke, Saint Peters MO
- 1 (10 1/2 ounce) can cream of celery soup
- 1⁄2 cup milk
- 6 slices American cheese
- 7 ounces noodles, cooked and drained
- 1⁄2 cup mayonnaise
- 2 (5 ounce) cans tuna, drained
- salt and pepper
- Add sauce to tuna mixture and stir.
- Place in buttered baking dish.
- Bake at 400 degrees for 20 minutes.
- Cover with crushed potato chips and return to oven for 10 minutes more.
Perfect. Exactly the recipe I was looking for. I substituted cream of mushroom soup & extra sharp cheddar cheese, but all else was the same. Thanks for posting!
This was very good. I especially appreciate the creaminess. I used cream of broccoli soup and a large handful of shredded cheese instead of the cheese slices. I added 1 T of garlic and onion powder and I added the mayo/tuna to the soup/milk/cheese mixture on the stove to warm it all up together. I also threw in 1 cup of frozen peas for the last two minutes of the noodles. I mixed it all together and it was hot and creamy and delicious. I didn't bother with baking it either since that is usually a step I try to delete. Next time I will add broccoli instead per daughter's request. Thank you for a simple, good, easy meal!!!