Dianne's Tuna Noodles Casserole

By BBCFan on July 14, 2009

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    1. 8 ounces pasta, of your choice
    2. 1 (10 1/4 ounce) cans cream of celery soup ( PLEASE DO NOT USE "cream of MUSHROOM", use "cream of CELERY SOUP" only. "Cream of MUSHROOM" is Soo Y)
    3. 1/2 cup mayonnaise ( fresh is best, see my recipe for 'Fresh Mayonnaise', I know, I'm very picky about my ingredients )
    4. 3/4 cup evaporated milk
    5. 1 cup cheddar cheese, divided
    6. 1/2 cup finely chopped celery
    7. 1/2 small onion, finely chopped
    8. 4 ounces fresh mushrooms, drained (optional)
    9. 1 teaspoon black pepper
    10. 1 (7 ounce) cans tuna
    11. 1 lb frozen peas and carrot ( PLEASE DON'T USE CANNED VEGGIES, they have NO NUTRITIONAL VALUE AT ALL. Canned veggies were only mad)


    1. 1 teaspoon white pepper ( this is optional, but it really makes this SPECTACULAR, if you add this, whoever eats this will thin)


  1. Cook egg noodles to al dente in boiling salted water; drain well.
  2. Preheat oven to 325°F.
  3. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
  4. Sprinkle reserved cheese over the top.
  5. Bake for 30 minutes.
  6. Serve hot.