Tuna Noodle Casserole

Judith Fraser's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 1.0 casserole

• 1 (10 ¼ ounce) can cream of celery soup
• 1 (6 ounce) can tuna , drained
• 1 (15 ounce) canVeg-All or 1 (15 ounce) can mixed vegetables , drained
• ½ cup milk
• 1 cup cubed cheddar cheese
• ½ stalk celery , chopped finely
• 1 small onion , finely chopped (if you prefer, use onion powder)
• ½ cup mayonnaise
• 1 (8 ounce) package egg noodles , cooked (macaroni may be used)

Directions:

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

Reviews

[Charlotte J]

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.

[AngelaB]

Yummy, just like mom used to make. I used frozen peas instead of canned veggies, and it came out great!!

[Evie*]

Really enjoyed this recipe, the cheese chunks gave it an awesome flavour...I used frozen peas also. Will definitely make it again. =)