Dianne's Tuna Noodles Casserole |
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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 4 |
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My mom wasn't a great chef, any recipe of her's I CAN DO WAY BETTER! Ingredients:
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) |
1/2 cup mayonnaise (fresh is best, see my recipe for 'fresh mayonnaise', i know, i'm very picky about my ingredients ) |
3/4 cup evaporated milk |
1 cup cheddar cheese, divided |
1/2 cup finely chopped celery |
1/2 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) |
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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