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Dianne's Tuna Noodles Casserole

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“My mom wasn't a great chef, any recipe of her's I CAN DO WAY BETTER!”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 ounces pasta, of your choice
  • 1 (10 1/4 ounce) can cream of celery soup (PLEASE DO NOT USE "cream of MUSHROOM", use "cream of CELERY SOUP" only. "Cream of MUSHROOM" is Soo Y)
  • 12 cup mayonnaise (fresh is best, see my recipe for 'Fresh Mayonnaise', I know, I'm very picky about my ingredients )
  • 34 cup evaporated milk
  • 1 cup cheddar cheese, divided
  • 12 cup finely chopped celery
  • 12 small onion, finely chopped
  • 4 ounces fresh mushrooms, drained (optional)
  • 1 teaspoon black pepper
  • 1 (7 ounce) can tuna
  • 1 lb frozen peas and carrot (PLEASE DON'T USE CANNED VEGGIES, they have NO NUTRITIONAL VALUE AT ALL. Canned veggies were only mad)
  • SECRET INGREDIENT
  • 1 teaspoon white pepper (this is optional, but it really makes this SPECTACULAR, if you add this, whoever eats this will thin)

Directions

  1. Cook egg noodles to al dente in boiling salted water; drain well.
  2. Preheat oven to 325°F.
  3. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
  4. Sprinkle reserved cheese over the top.
  5. Bake for 30 minutes.
  6. Serve hot.

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