“My mom won a blue ribbon at a cooking contest for this casserole back when I was a little girl. It was a regular at our house and each time we had it, she told us again about her blue ribbon. It definitely tasted like a winner. (Mama added juice from one can of tuna to casserole and drained the other down the sink.)”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 cups cooked egg noodles
  • 1 onion, chopped
  • 2 stalks celery, diced
  • 1 teaspoon butter
  • 1 (10 1/2 ounce) can condensed cream of celery soup
  • 12 cup mayonnaise
  • 0.5 (10 1/2 ounce) can evaporated milk (can use regular milk)
  • 1 teaspoon black pepper
  • 1 cup frozen peas and carrot
  • 2 (6 ounce) cans tuna, one drained
  • 2 12 cups cheddar cheese, divided
  • 12 cup crushed potato chips

Directions

  1. Cook egg noodles according to package directions; drain and set aside.
  2. In same pot, melt butter and sauté celery and onions until tender.
  3. Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
  4. Bake at 350°F for 30 minutes.
  5. Put cheese on top, then sprinkle top with potato chips.
  6. Return to oven for a few minutes to melt cheese.
  7. Eat with crusty bread. Yum.

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