Mama's Tasty Tuna Noodle Casserole

By Martha Price
@Karenella

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!

Rating:

★★★★★ 1 vote

Serves:

4 - 5

Cook:

10 Min

Method:

Bake

Ingredients

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1 and 1/2 c: wide egg noodles, cooked and drained
1 Tbsp: butter
1 Tbsp: flour
1/8 tsp: dried dill
1 c: canned evaporated milk
1/2 c: water
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

Step-by-Step

1Pre-heat oven to 400 degrees. Grease a 1-quart casserole.
2Melt 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.
3Bake uncovered for 8 - 10 minutes or until chips are golden brown, and casserole is heated through.
4TO 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.