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tuna casserole supreme

(2 ratings)
Recipe by
Kelly Williams
Forked River, NJ

I love a good creamy tuna noodle casserole! My own concoction, chock-full of some of my favorite ingredients! Sometimes I change up the cheese and add swiss or fontina, and sometimes I add peas. But this is my basic recipe. And you can change it to suit your own tastes as well. Enjoy! (photo from bing images)

(2 ratings)
yield serving(s)
prep time 5 Min
cook time 25 Min

Ingredients For tuna casserole supreme

  • 8 oz.
    wide egg noodles (half of a 16 oz. bag)
  • 1 can
    cream of celery soup
  • 1/2 cup
  • 1/2 cup
    sour cream
  • 1 can
    white albacore tuna in water, drained
  • 2 cups
    monterey jack cheese, grated, divided
  • 1 (6 oz.)
    jar sliced mushrooms, drained (or 8 oz. can, drained)
  • 1 (8 oz.)
    can sliced waterchestnuts, drained
  • 1 1/2 cups
    crushed ruffles potato chips, divided in half (3/4 and 3/4)

How To Make tuna casserole supreme

  • 1
    Cook noodles according to package directions. Drain in colander in sink. While noodles are cooking, mix in large bowl the soup, milk, sour cream and tuna well. Stir in mushrooms, water chestnuts, noodles, half of cheese, and half of potato chips.Pour/spoon into lightly sprayed 2 quart casserole dish. Top with rest of potato chips, sprinkle with rest of cheese. Lightly sprinkle top with dried parsley flakes for a little color. Bake, uncovered, in 350 oven for 25 minutes or til heated through. Serve with additional sour cream if desired. *Can add one small drained can of peas, or 1 cup frozen, if preferred. Other cheeses that work well are swiss, fontina, co-jack, provolone, muenster and cheddar.

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