Mama's Tasty Tuna Noodle Casserole

Martha Price


This is how my sweet mom made her Tuna Noodle Casserole. Instead of cream of mushroom soup, she used evaporated milk. I love the creamy, slightly sweet flavor it brings to the dish!

Mom used peas in her casserole; not being a big pea fan I will sometimes substitute celery or water chestnuts.

The 'traditional' potato chip topping with its' salty crunch is still my favorite part!


★★★★★ 1 vote

4 - 5
10 Min


  • 1 and 1/2 c
    wide egg noodles, cooked and drained
  • 1 Tbsp
  • 1 Tbsp
  • 1/8 tsp
    dried dill
  • 1 c
    canned evaporated milk
  • 1/2 c
  • 1/2 tsp
    instant chicken bouillon
  • 2 can(s)
    tuna (6 oz each) drained
  • 1/2 c
    peas (or thinly sliced celery, or chopped water chestnuts, or a combination)
  • 1 - 2 Tbsp
    chopped pimiento
  • 1/2 c
    crushed potato chips

How to Make Mama's Tasty Tuna Noodle Casserole


  1. Pre-heat oven to 400 degrees. Grease a 1-quart casserole.
  2. Melt butter in a medium-size saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and bouillon. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas (or celery or chopped water chestnuts - a combination of two or three is also good) and pimiento. Season with salt and pepper to taste. Spoon into prepared casserole. Cover top with potato chips.
  3. Bake uncovered for 8 - 10 minutes or until chips are golden brown, and casserole is heated through.
  4. TO FREEZE AHEAD: Prepare as above, but do not top with chips. Do not bake. Wrap for freezer; freeze for up to 2 months.
    When ready to bake, thaw overnight in refrigerator. Pre-heat oven to 400 degrees. Bake uncovered for 35 - 40 minutes; cover with chips. Bake an additional 8 - 10 minutes or until chips are golden brown.

Printable Recipe Card

About Mama's Tasty Tuna Noodle Casserole

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids

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