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2024-04-29 04:17:58
Mama’s 1960 - 70’s Tuna Noodle Casserole
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This was adapted from a recipe found in a cookbook called “… And Stir With Love”celebrating the memory of Mary Kay Ash’s genuine love of recipe exchanges, the joy of entertaining, food, family and friendship..
This recipe, “Nancy’s Tuna Noodle Casserole” submitted by, Linda Cole McBroom (Savannah GA) shared, “This is a family favorite that’s sure to please and comes together quickly. It can even be assembled ahead of time, then baked when ready to serve.” This casserole freezes and reheats well.
AMC - When kids, my mama would make her Tuna Noodle Casserole using mayo or sour cream; it was delicious! I’ve since been looking for a recipe like hers and lucked up on this one. Bingo, it taste just like hers! Really good, cheesy, creamy and nicely seasoned. When I make this again I plan to cut the mayo back by 1/2-1/3rd. I want to try it with sour cream instead of Mayo, too. I used 2 cans of drained tuna because mine was only 4-5 oz. Oh yes, this takes me back w/ such good memories!
This recipe, “Nancy’s Tuna Noodle Casserole” submitted by, Linda Cole McBroom (Savannah GA) shared, “This is a family favorite that’s sure to please and comes together quickly. It can even be assembled ahead of time, then baked when ready to serve.” This casserole freezes and reheats well.
AMC - When kids, my mama would make her Tuna Noodle Casserole using mayo or sour cream; it was delicious! I’ve since been looking for a recipe like hers and lucked up on this one. Bingo, it taste just like hers! Really good, cheesy, creamy and nicely seasoned. When I make this again I plan to cut the mayo back by 1/2-1/3rd. I want to try it with sour cream instead of Mayo, too. I used 2 cans of drained tuna because mine was only 4-5 oz. Oh yes, this takes me back w/ such good memories!
Servings: 6
Servings: 6
Ingredients
- 6 oz. medium-sized noodles (equals ½ 12 oz bag)
- 9¼ oz. tuna, drained
- ½ cup mayonnaise or sub with ½ sour cream
- 1 cup chopped celery
- ⅓ cup chopped onion
- ¼ cup diced green pepper
- ¼ cup diced pimiento
- 1 teaspoon salt (optional)
- 1 can (10¾ oz.) cream of celery soup
- ½ cup milk
- ¼ pound sharp cheddar cheese, shredded
- ¼ cup sliced toasted almonds, toasted
Steps
- subheading: DIRECTIONS:
- Preheat oven to 450°.
- Cook noodles according to package directions, and drain.
- Combine the cooked noodles, tuna, mayonnaise, vegetables and salt.
- Blend together the soup and milk in a small saucepan. Heat on low to medium
- temperature. Add cheese, reduce heat and stir until melted. Add to noodle mixture.
- Spoon mixture into lightly greased 1½-quart casserole. Sprinkle toasted almonds over the top.
- Bake casserole at 450° for 20 to 30 minutes or until bubbly.
- Serving suggestions: Serve with a fruit salad or gelatin salad and crusty bread.
Notes
- Ann’s one pot technique:
- 1. Toast Almonds if desired and prep celery, green pepper and onion.
- 2. Cook noodles and drain.
- 3. Preheat oven to 450 degrees F.
- 4. Meanwhile return pot to the stove, heat 1 to 2 tbsp cooking oil on medium heat, sauté onion, celery and green pepper to tenderize about 5 mins. Stir in the pimentos.
- 5. Remove pot from the heat and add in cream of celery and cheese, mix to combine, stir in the milk.
- 6. Return pot to the burner set on medium heat and stir constantly until cheese melts.
- 7. Remove from heat and stir in the Mayo or sour cream. Add salt and pepper to taste.
- 7. Lightly grease sides of a 13x9x2.75” casserole dish. Pour mixture evenly into casserole and top with toasted almonds.
- 9. Bake for 20 at 450 degrees F until hot and bubbly.