Tuna noodle casserole

I’m not a big fan of fish. I hate most seafood – won’t eat shrimp or lobster or anything. (Well, clam chowder is acceptable, if there’s enough potato.) I am fond of tuna though and happily make lots of tuna sandwiches and tuna noodle casserole. It’s certainly good enough that my sister, when she moved out, asked for my recipe (and she isn’t the sort of person who usually asks for recipes.) Here’s the copy I sent her.

Tuna Noodle Casserole


  • 1 lb. (16 oz.) extra wide egg noodles
  • 1 can cream of celery (if you use low sodium you might need to add salt to the water)
  • 2 6-7 oz. cans tuna, including water
  • Mayonnaise (optional)
  • ¼ c. onions, diced (optional)
  • Cheddar cheese, grated, enough to cover the top and maybe mix some in (probably about 1-2 c. grated)

1. Boil the noodles according to the package instructions – you can use a minimal amount of oil if the water is at a rapid boil and salt is not necessary. If you buy the large bag of noodles (the 2 lb. bags are what I usually get) you can either double the recipe if you have space and save one for later or just estimate half of the noodles and use the rest for something else.

2. Once the noodles are cooked to taste, preferably not too soft so they aren’t obliterated when you mix in the other ingredients, drain. Add the cream of celery and tuna, the onion if you prefer, and mayonnaise (¼ to ½ c. is normal) in case the mixture seems too dry.
Note 1: I like lots of tuna so I doubled the recipe amount to two cans; if it’s chunk tuna you might want to break it up even smaller with a fork before adding it so that it can be separated more easily without completely destroying the noodles.
Note 2: if you want to add the onion, you might want to precook it separately in the cream of celery (no water added) in a small pot to help it soften up and meld with the flavors better.

3. Spoon tuna noodle mixture into a pre-greased 13” x 9” glass pan (here is when Pam is your friend) and cover with cheese – I like to layer some cheese in to the mixture as I’m spooning it into the pan. Place in oven at 350°F for 30-35 min. There is no need to preheat but if you would feel better about it, you can turn the oven on while spooning the mixture into the pan. Remember, technically the tuna noodle is already cooked – we just like our cheese crispy.

4. If after 30 (preheat) to 35 (no preheat) minutes the cheese isn’t golden brown and crispy at the top, turn on broil for no more than 5 minutes. Your tuna noodle casserole is done. Happy eating. 🙂


~ by cerridwyn eldritch on July 22, 2013.

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