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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is my Dad's recipe. I'm not sure where he got it, but it is by far the best tuna casserole I have ever tasted. I substitute thawed frozen peas for the green peppers because my husband prefers the peas. I also usually double the recipe because otherwise it's gone too fast. This is comfort food at its best. Ingredients:
6 ounces egg noodles |
1 (6 ounce) can tuna, drained |
1/2 cup mayonnaise |
1 cup chopped celery |
1/2 cup chopped onion |
1/4 cup diced green pepper |
1 (10 1/2 ounce) can cream of celery soup |
1/2 cup milk |
4 ounces cheddar cheese, shredded |
1/2-1 cup potato chip, crushed |
Directions:
1. Boil noodles until tender, drain away water.
2. Combine in a large bowl all ingredients except soup, milk, cheese and potato chips.
3. Combine soup, milk and cheese in a sauce pan on the stove top until cheese is melted.
4. Pour the heated soup, milk and cheese mixture over noodle, tuna, vegie, mayo mixture and combine.
5. Turn into casserole dish. Use two dishes if doubling the recipe.
6. Crush potato chips and put on top of casserole.
7. Bake uncovered in preheated 425 degree oven for 20 minutes.
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