Tuna Noodle Casserole

Adapted from a recipe in the Casserole Cook Book, page 25.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 1 Sep 2021, and my parents and I loved this, I did not have any celery on hand so I omitted that, and I did double the tuna and the correct amount to use is now reflected in the recipe below. Easy to prepare and is very tasty. Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 30

Cook Time 20

Course Main Dish

Cuisine American

Servings servings

Equipment

Oven
Casserole (1½ quart)

Ingredients

3 cups dry medium egg noodles
1 can tuna, drained, flaked, (12 oz / 340 g)
½ cup mayo
1 cup celery, sliced
⅓ cup onion, diced
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
1 teaspoon salt
1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
½ cup milk
1 cup sharp Cheddar cheese, shredded

Instructions

Cook the egg noodles in a pot of salted boiling water until tender. Drain and return to pot.
To the pot add the tuna, mayo, vegetables, and salt. Mix together with the noodles.
In a saucepan, mix together the soup and milk, heat on medium low heat until hot.
When the soup is hot, stir in the cheese and continue to stir until the cheese is melted and blended in.
Preheat your oven to 220° C (425° F), get out a 1½ quart casserole.
Pour soup mixture into the noodles, mix to combine.
Pour mixture into the casserole.
Bake for 20 minutes or until bubbly.
Serve and enjoy.