tuna casserole supreme
I love a good creamy tuna noodle casserole! My own concoction, chock-full of some of my favorite ingredients! Sometimes I change up the cheese and add swiss or fontina, and sometimes I add peas. But this is my basic recipe. And you can change it to suit your own tastes as well. Enjoy! (photo from bing images)
prep time
5 Min
cook time
25 Min
method
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yield
Makes a 2 quart Casserole
Ingredients
- 8 oz. - wide egg noodles (half of a 16 oz. bag)
- 1 can - cream of celery soup
- 1/2 cup - milk
- 1/2 cup - sour cream
- 1 can - white albacore tuna in water, drained
- 2 cups - monterey jack cheese, grated, divided
- 1 (6 oz.) - jar sliced mushrooms, drained (or 8 oz. can, drained)
- 1 (8 oz.) - can sliced waterchestnuts, drained
- 1 1/2 cups - crushed ruffles potato chips, divided in half (3/4 and 3/4)
How To Make tuna casserole supreme
-
Step 1Cook noodles according to package directions. Drain in colander in sink. While noodles are cooking, mix in large bowl the soup, milk, sour cream and tuna well. Stir in mushrooms, water chestnuts, noodles, half of cheese, and half of potato chips.Pour/spoon into lightly sprayed 2 quart casserole dish. Top with rest of potato chips, sprinkle with rest of cheese. Lightly sprinkle top with dried parsley flakes for a little color. Bake, uncovered, in 350 oven for 25 minutes or til heated through. Serve with additional sour cream if desired. *Can add one small drained can of peas, or 1 cup frozen, if preferred. Other cheeses that work well are swiss, fontina, co-jack, provolone, muenster and cheddar.
- 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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