Weeknight Tuna Noodle Casserole

"I have been making this recipe for over 25 years and think it came from my mother originally but can't be sure. It has a creamy texture from the cheese added and the mayonnaise which makes it sumptuous. Can be doubled easily."
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Shanice.Anderson photo by Shanice.Anderson
photo by SharonChen photo by SharonChen
Ready In:
50mins
Ingredients:
9
Yields:
1 casserole
Serves:
4-6
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ingredients

  • 1 (10 1/4 ounce) can cream of celery soup
  • 1 (6 ounce) can tuna, drained
  • 1 (15 ounce) can Veg-All or (15 ounce) can mixed vegetables, drained
  • 12 cup milk
  • 1 cup cubed cheddar cheese
  • 12 stalk celery, chopped finely
  • 1 small onion, finely chopped (if you prefer, use onion powder)
  • 12 cup mayonnaise
  • 1 (8 ounce) package egg noodles, cooked (macaroni may be used)
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directions

  • Preheat oven to 350°F.
  • prepare and mix all ingredients in large bowl and put into covered casserole dish to bake for 30-45 min or until bubbly.
  • May be topped with buttered bread crumbs if crusty top is desired.

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Reviews

  1. My family said this is another keeper. I only changes I made to this was the following: 1 1/2 cups of frozen vegetables and 12 ounces of tuna.
     
  2. Yummy, just like mom used to make. I used frozen peas instead of canned veggies, and it came out great!!
     
  3. Really enjoyed this recipe, the cheese chunks gave it an awesome flavour...I used frozen peas also. Will definitely make it again. =)
     
  4. I make this recipe exactly as directed except I used chunks of Velveeta cheese (all I had on hand). The casserole came out moist, and not dry at all. We really enjoyed this nostalgic recipe. I will definately use it again. Thanks for sharing it.
     
  5. A great casserole, I used Albacore tuna and replaced half of the vegatables with chopped white mushrooms also used half and half insted of milk. Results were great, had a compliment from one guest "Best tuna and noodle casserole I have ever eaten." Will make this again for sure.
     
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Tweaks

  1. Made this for my boyfriend tonight and he said it was the best tuna noodle casserole ever. He loved how creativity was. Here is what I did different. I boiled around three peeled and sliced on the diagonal in water until done, then drained and ran cold water over them to stop cooking process. I sauteed the onion and celery in olive oil and melted butter until soft, then added around one cup frozen peas. Cooked until thawed. In same skillet add soup, milk and cheese, stir until melted and smooth. I used sour cream instead of mayo, add to sauce. Mix items together and place into casserole dish. I then grated a little parmesan on top.
     
  2. Very good. An old recipe that I'd forgotten. Very amenable to "on-hand" cooking. Had to use American cheese - added a little lemon juice and used McCormick Salad Seasoning, chopped water-chestnuts instead of celery, used whole milk (added extra for extra can of tuna, etc), sauteed onions in a bit of olive oil. Mixed thawed, drained peas with slightly under-cooked and rinsed noodles and seasoned. Mixed rest of casserole and seasoned to taste and balanced with lemon. Combined them and put into 2 prepared covered casserole dishes. Cooked till bubbly and topped with canned fried onions, Baked uncovered till onions were browned. Cool 5 min. Easy.
     
  3. Used Cream of Chicken instead of Cream of Celery, since that is what I had. Also used elbows instead of egg noodles. Not exciting, but not bad, and everyone ate it.
     
  4. This recipe has made me famous among my friends. I use a can of peas instead of veg-all and I reduce the amount of noodles, but it's delicious! Be careful about the cheddar you use. Try to use a less oily cheese - my boyfriend took over cooking duties and used Cracker Barrel cheese and we, um, didn't feel so well later on! I also sprinkle lightly with breadcrumbs as suggested. Thanks so much for this recipe!
     
  5. Absolutely incredible! My husband requested tuna casserole and my first thought was "yuck". I have to say that I'm really pleasantly surprised with the outcome of this dish. My only changes were that I used frozen mixed vegetables instead of canned, I sauteed the celery and onion in olive oil, and I added mushrooms and French's french fried onions. Really good! Thanks!
     

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