Real Recipes From Real Home Cooks ®

tuna cassarole

(1 rating)
Recipe by
Linda Pulley
San Diego, CA

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!

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For tuna cassarole

  • 16 oz
    egg noodles
  • 1 c
  • 2 can
    cream of celery soup (10.5 ounce)
  • 1 1/2 c
    evaporated milk
  • 2 c
    grated cheddar ( divided)
  • 1 c
    chopped celery
  • 1 sm
    onion finely chopped
  • 8 oz
    fresh mushrooms
  • 2 can
    of tuna with the juice ( dont drain)
  • 2 tsp
    black pepper

How To Make tuna cassarole

  • 1
    Cook egg noodles in a large pot of salted water until the noodles are firm but not soft. Drain well and set aside.
  • 2
    Preheat oven to 325.
  • 3
    In 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.
  • 4
    Spread the mixture in a large casserole dish. Sprinkle remaining 1/2 cup of cheese on top.
  • 5
    Bake for 30 minutes.