Community Pick
Blue Ribbon Tuna Casserole
"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.)"
photo by anniesnomsblog
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 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
- 1⁄2 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 1⁄2 cups cheddar cheese, divided
- 1⁄2 cup crushed potato chips
directions
- Cook egg noodles according to package directions; drain and set aside.
- In same pot, melt butter and sauté celery and onions until tender.
- Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
- Bake at 350°F for 30 minutes.
- Put cheese on top, then sprinkle top with potato chips.
- Return to oven for a few minutes to melt cheese.
- Eat with crusty bread. Yum.
Questions & Replies
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Can I use tartar sauce instead of mayonnaise ??? -
Are the 3 cups of egg noodles measured as dry or cooked? Thank you -
Found the answer. Thanks
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How many calories per serving?
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Can i omit the mayonnaise?
Reviews
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My boyfriend makes this for us and company all the time and it is always hit (we never have leftovers) He doesn't use the full 2 1/2 cups of cheese and he found that the potato chips add a little crunch but the dish is just as good when he leaves them out.
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Used mushroom instead of celery as most of the time that is on hand. Replaced mayo with lowfat yogurt. Yummy and delicious!!! -
I would have given this 5 stars except for the fact that in my mind it really needed some serious adjustments to make it more balanced in terms of fats/carbs/proteins. I made the following modifications: 1/4 C mayo and 1/4 C 2% greek yogurt (instead of 1/2 cup mayo); only 1.5 cups of cheese instead of 2.5 (1 cup in the casserole and .5 on top);4 cups of egg noodles instead of 3; 16 ounces tuna (4 5oz cans which yield 4 oz each of tuna); 7 oz of evaporated milk instead of 5 (I felt I needed a bit more liquid because of the additional egg noodles and tuna). Other than that I followed the recipe and ended up with a recipe that was very tasty and makes 8 servings each with 18 grams of fat/27 grams of carbs/ 28 grams of protein. This adjusted recipe will be a regular in our house. -
This recipe is wonderful and is the only tuna casserole recipe I will ever make again. For the topping I crushed up some Ritz crackers and mixed them with a little bit of melted butter. This recipe is excellent! Thank you so much for posting!!
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Is a blue ribbon recipe. Will use as my only tuna caserole recipe from now on. Only things different, I used half mayo half sour cream and a cheese blend.
see 31 more reviews
Tweaks
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We are cheese hounds so I use 2 cups of cheese in mixture and 2 cups for topping. Then I use crushed jalapeno potato chips.....yum.
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I would have given this 5 stars except for the fact that in my mind it really needed some serious adjustments to make it more balanced in terms of fats/carbs/proteins. I made the following modifications: 1/4 C mayo and 1/4 C 2% greek yogurt (instead of 1/2 cup mayo); only 1.5 cups of cheese instead of 2.5 (1 cup in the casserole and .5 on top);4 cups of egg noodles instead of 3; 16 ounces tuna (4 5oz cans which yield 4 oz each of tuna); 7 oz of evaporated milk instead of 5 (I felt I needed a bit more liquid because of the additional egg noodles and tuna). Other than that I followed the recipe and ended up with a recipe that was very tasty and makes 8 servings each with 18 grams of fat/27 grams of carbs/ 28 grams of protein. This adjusted recipe will be a regular in our house.
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LOVED IT! Everybody in my family loved this recipe. I did make some adjustments I omitted the onions and celery we dont eat them. Used cream of mushroom instead of the celery. And did not put in the peas or carrots since the kids wont eat them.
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I can't believe how something so simple can be so delicious. :) I made this a few weeks ago, and my husband and I loved it. I did make a few changes, due to what I had on hand: I used a package of onion soup mix in place of the onion, and omitted the celery (and the butter to saute it in). Such a change from the bland stuff I was raised on! -
Used mushroom instead of celery as most of the time that is on hand. Replaced mayo with lowfat yogurt. Yummy and delicious!!!
RECIPE SUBMITTED BY
BamaKathy
United States
