Friday, January 10, 2014

Best Ever Tuna Noodle Casserole

I made this tonight, and it was my best tuna noodle casserole ever, such a keeper! I adapted it from here, but made it totally my own and it turned out awesome, according to me of course..


  • 6-8 ounces egg noodles (half of a large package)
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup sliced mushrooms
  • 1 can cream of mushroom soup
  • 1/2 cup mayonaise
  • 1/3 cup milk
  • 1/2 to 1 cup frozen peas
  • 2 cans tuna
  • 1/4 cup sharp or old cheddar cheese
  • 1/2 squeezed lemon (less than a Tbs if using bottled lemon juice)
  • salt and pepper to taste

  1. Cook the egg noodles in salted water according to al-dente
  2. Preheat oven to 375 degrees.
  3. In a frying pan on medium high, melt some butter and fry onions, celery, and mushrooms until the onions are translucent (about 5-7 minutes).
  4. Meanwhile, mix cream of mushroom soup, mayonnaise, and milk in a medium bowl. Add the fried onions, celery, and mushrooms. Stir in the peas, tuna, cheese, cooked egg noodles, lemon juice, and salt and pepper.
  5. Put the mixed ingredients in a casserole dish, and bake for 30-45 minutes or until slightly browned on top.
Bon App├ętit!

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