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


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.

About Mama's Tasty Tuna Noodle Casserole

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