mama's tasty tuna noodle casserole

★★★★★ 1 Review
karenella1 avatar
By Martha Price
from San Jose, CA

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 Review
serves 4 - 5
cook time 10 Min
method Bake

Ingredients For mama's tasty tuna noodle casserole

  • 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
    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.
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