Not MY Mom's Tuna Noodle Casserole

Marsha Gardner


Is there anyone out there who actually admits that they like tuna noodle casserole? My own mother teased me when I was first married about making the standard Tuna Noodle Casserole. I then went about inventing my own. It is a much beloved casserole and comfort food at our house.

pinch tips: How to Freeze Fish, Meat & Poultry





30 Min


1 lb
wide egg noodles, cooked and drained
2 can(s)
cream of celery soup
1 c
sour ceam
1 c
3 can(s)
white albacore tuna, drained
1 clove
garlic, finely minced
1 large
onion, finely chopped
1/2 large
green bell pepper finely chopped
celery ribs, finely diced
1 small
jar diced pimentos
kosher salt and freshly ground black pepper to taste if needed
12 oz
colby-jack cheese, shredded
1-2 Tbsp
olive oil, extra virgin
1/2 tsp
paprika, sweet mild
2 c
crushed potato chips

Directions Step-By-Step

Preheat oven to 350°.

Spray a 9"x13" casserole dish with non-stick spray.

Cook the egg noodles in boiling, salted water until al dente; drain well.
Saute` onions, bell pepper and celery in oil until tender but not brown.
Then, mix the soup, sour cream, milk, tuna, garlic, onion, bell pepper, pimentos, salt and pepper to taste, and 3/4 cup of the cheese.

Carefully fold in egg noodles. Place in prepared casserole dish.
Top with the remaining cheese, sprinkle with paprika and potato chips.

Bake the casserole about 30 minutes or until bubbly.

About this Recipe

Course/Dish: Fish, Pasta, Casseroles
Other Tags: Quick & Easy, For Kids