Real Recipes From Real Home Cooks ®

not my mom's tuna noodle casserole

(2 ratings)
Recipe by
Marsha Gardner
Florala, AL

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.

(2 ratings)
yield 8 -10
cook time 30 Min

Ingredients For not my mom's tuna noodle casserole

  • 1 lb
    wide egg noodles, cooked and drained
  • 2 can
    cream of celery soup
  • 1 c
    sour ceam
  • 1 c
    milk
  • 3 can
    white albacore tuna, drained
  • 1 clove
    garlic, finely minced
  • 1 lg
    onion, finely chopped
  • 1/2 lg
    green bell pepper finely chopped
  • 2
    celery ribs, finely diced
  • 1 sm
    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

How To Make not my mom's tuna noodle casserole

  • 1
    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.
  • 2
    Saute` onions, bell pepper and celery in oil until tender but not brown.
  • 3
    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.
  • 4
    Top with the remaining cheese, sprinkle with paprika and potato chips. Bake the casserole about 30 minutes or until bubbly.

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