Not MY Mom's Tuna Noodle Casserole

Marsha Gardner


Is there anyone out there who actually admits that they like tuna noodle casserole? My own mother teased me when I was first married about making the standard Tuna Noodle Casserole. I then went about inventing my own. It is a much beloved casserole and comfort food at our house.

★★★★★ 2 votes
30 Min


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1 lb
wide egg noodles, cooked and drained
2 can(s)
cream of celery soup
1 c
sour ceam
1 c
3 can(s)
white albacore tuna, drained
1 clove
garlic, finely minced
1 large
onion, finely chopped
1/2 large
green bell pepper finely chopped
celery ribs, finely diced
1 small
jar diced pimentos
kosher salt and freshly ground black pepper to taste if needed
12 oz
colby-jack cheese, shredded
1-2 Tbsp
olive oil, extra virgin
1/2 tsp
paprika, sweet mild
2 c
crushed potato chips

How to Make Not MY Mom's Tuna Noodle Casserole


  • 1Preheat oven to 350°.

    Spray a 9"x13" casserole dish with non-stick spray.

    Cook the egg noodles in boiling, salted water until al dente; drain well.
  • 2Saute` onions, bell pepper and celery in oil until tender but not brown.
  • 3Then, mix the soup, sour cream, milk, tuna, garlic, onion, bell pepper, pimentos, salt and pepper to taste, and 3/4 cup of the cheese.

    Carefully fold in egg noodles. Place in prepared casserole dish.
  • 4Top with the remaining cheese, sprinkle with paprika and potato chips.

    Bake the casserole about 30 minutes or until bubbly.

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About Not MY Mom's Tuna Noodle Casserole

Course/Dish: Fish, Pasta, Casseroles
Other Tags: Quick & Easy, For Kids

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