Mama's Tasty Tuna Noodle Casserole
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 vote5
1 and 1/2 cwide egg noodles, cooked and drained
1/8 tspdried dill
1 ccanned evaporated milk
1/2 tspinstant chicken bouillon
2 can(s)tuna (6 oz each) drained
1/2 cpeas (or thinly sliced celery, or chopped water chestnuts, or a combination)
1 - 2 Tbspchopped pimiento
1/2 ccrushed potato chips
How to Make Mama's Tasty Tuna Noodle Casserole
- Pre-heat oven to 400 degrees. Grease a 1-quart casserole.
- 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.
- Bake uncovered for 8 - 10 minutes or until chips are golden brown, and casserole is heated through.
- 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.