tuna cassarole
I got this recipe from my mother in law and I am not sure where she got it.I wasn't too sure how it would turn out but being on a budget I tried it because it was inexpensive. Turned out it was so delicious. My family loved it, even my picky 4 year old son. Definitely a keeper!
prep time
15 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 16 ounces egg noodles
- 1 cup mayonnaise
- 2 cans cream of celery soup (10.5 ounce)
- 1 1/2 cups evaporated milk
- 2 cups grated cheddar ( divided)
- 1 cup chopped celery
- 1 small onion finely chopped
- 8 ounces fresh mushrooms
- 2 cans of tuna with the juice ( dont drain)
- 2 teaspoons black pepper
How To Make tuna cassarole
-
Step 1Cook egg noodles in a large pot of salted water until the noodles are firm but not soft. Drain well and set aside.
-
Step 2Preheat oven to 325.
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Step 3In a large bowl mix all of the remaining ingredients, ( reserving 1/2 cup of the cheese )and add to the egg noodles in the pot. Mix well.
-
Step 4Spread the mixture in a large casserole dish. Sprinkle remaining 1/2 cup of cheese on top.
-
Step 5Bake for 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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