Creamy Tuna Noodle Casserole

Posted on
And,…it IS CREAMY!

If you google Creamy Tuna Noodle Casserole, you’ll come up with over 500,000 websites.  Certainly, I haven’t checked very many of them out.  Even if I don’t remember exactly where I got the basics of this recipe from,… we do like it.


  • 6 cups (about 8 oz.) DRY medium egg noodles, PREPARED ACCORDING TO PACKAGE DIRECTIONS.  (Macaroni noodles work for this, too.)
  • 6 tablespoons butter
  • 6 stalks celery, finely chopped
  • 1 cup onion, chopped
  • 2 cans (5 oz. each) tuna, drained and flaked (I think MORE tuna would work, too.)
  • 2 cans (10 oz. each) condensed cream of mushroom soup (I like the low-fat kind)
  • 1 can (12 oz.) evaporated milk.
  • 2 cups grated cheddar cheese of your choice
  • 1 cup of  green beans OR frozen peas (Optional).  When adding peas, I prefer frozen peas because they keep their color and shape better than canned peas.
  • 2/3 cup crushed potato chips (Optional).  I did not use them.
  1. Boil the egg noodles (or macaroni noodles) according to directions on the package.
  2. While the noodles are boiling, do the following…
  3. Preheat panggangan to 375 degrees.  Grease or spray a 9×13″ baking dish (I used a glass dish)
  4. Melt butter in large saucepan over medium heat.  Add celery and onion; cook, stirring occasionally for about 5 minutes or until vegetables are tender.   Stir in drained noodles, flaked tuna, soup, evaporated milk and grated cheese.  Mix well.
  5. Pour into prepared casserole dish.  Sprinkle with potato chips (optional).
  6. Bake for 30-35 minutes or until top is only lightly browned (or until the “optional” potato chips topping is lightly browned).
  7. IF you do not add potato chips to the top, you can sprinkle a little cheese on top for the last five minutes of baking time.
What I like to do with this casserole:  Once it’s cooled and ‘firms up’, I like to cut it into about 4 x 4″ squares.  Freeze the individual squares overnight.  Next day, I vacuum seal the frozen squares for ‘grab a meal’ when I need it.   TASTES SO GOOD– even after freezing.

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *