The Pioneer Woman Tasty Kitchen
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Mom’s Tuna Noodle Casserole

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Level: Easy

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Description

My mom has made this since I was a child, and I can’t seem to make it like she does, even though I follow the recipe. Or maybe I just use that as an excuse to ask her to make it for me.

Ingredients

  • 12 ounces, weight Extra Wide Egg Noodles
  • 2 cans (5 Oz. Can) Tuna Fish, Drained
  • 1 cup Mayonnaise
  • ½ whole Onion, Diced
  • 1 cup Celery, Diced
  • 2 cans (10.75 Oz. Can) Cream Of Mushroom Soup
  • 2 cans Milk, Using The Mushroom Soup Cans
  • 3 cups Medium Cheddar Cheese, Grated
  • 2 pieces Buttered Toast, Made Into Breadcrumbs

Preparation

Preheat oven to 350 degrees.

Boil noodles. Drain well. Drain tuna.

Mix tuna, noodles, mayo, onion and celery in a large bowl.

Heat soup, milk and cheese until combined over medium heat. Add to the tuna noodle mixture.

Put into a large casserole dish. Top with breadcrumbs. Bake for 20-30 minutes until bubbly.

2 Comments

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pumpkinfreckles on 1.18.2010

Made this tonight for the family. I added sliced crimini mushrooms and frozen peas. The casserole had a good flavor, but the onions were too strong. Next time I make this I am going to saute the veggies in some butter until they’re tender, to cure the onion flavor. My stepdaughter wanted more tuna, but Hubster thought the lack of a strong tuna flavor was a plus.(?) Like I said I will be making this again, but tweaking it a bit.

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candymommyof2 on 1.11.2010

Yum Yum! Delicious. I used bread crumbs instead of the toast and went light on the mayo. Only used about 1/2 cup. Still moist. We didn’t have anything left in the pan. Even my 3 yo and 1 yo loved it.

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