Blue Ribbon Tuna Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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.) 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 chip |
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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