Dianne's Tuna Noodles Casserole
- Reviews 1
Ready In: 32 mins
Serves: 4
Ingredients
- 8 ounces pasta, of your choice
- 1 (10 1/4ounce) can cream of celery soup (PLEASE DO NOT USE "cream of MUSHROOM", use "cream of CELERY SOUP" only. "Cream of MUSHROOM" is Soo Y)
- 1⁄2 cup mayonnaise (fresh is best, see my recipe for 'Fresh Mayonnaise', I know, I'm very picky about my ingredients )
- 3⁄4 cup evaporated milk
- 1 cup cheddar cheese, divided
- 1⁄2 cup finely chopped celery
- 1⁄2 small onion, finely chopped
- 4 ounces fresh mushrooms, drained (optional)
- 1 teaspoon black pepper
- 1 (7 ounce) can tuna
- 1 lb frozen peas and carrot (PLEASE DON'T USE CANNED VEGGIES, they have NO NUTRITIONAL VALUE AT ALL. Canned veggies were only mad)
SECRET INGREDIENT
- 1 teaspoon white pepper (this is optional, but it really makes this SPECTACULAR, if you add this, whoever eats this will thin)
Directions
- Cook egg noodles to al dente in boiling salted water; drain well.
- Preheat oven to 325°F.
- Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
- Sprinkle reserved cheese over the top.
- Bake for 30 minutes.
- Serve hot.
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