Jackie writes: This is one of the first casseroles I learned to make from the 1963 edition of the Better Homes and Gardens Cookbook. I am giving you the ingredients I have adjusted through the years to reflect our preferences (they are printed in italics). It is still a favorite.
Gma: Jackie offers us another way to change things up in a recipe. It is worth studying the alternatives offered here. You may well find an opportunity to use these kinds of changes elsewhere.
Tuna-Noodle Casserole
Ingredients
- 6 oz. 3 ½ cups medium noodles
- 1 6-oz. can tuna drained
- 1/2 cup mayonnaise
- 1/4 to 1/2 cup green pepper chopped
- 1 cup celery sliced
- 1/3 cup onion chopped (I usually use ½ C. or more)
- 1 tsp salt
- 1 can cream of celery soup, condensed mushroom soup, condensed
- 1/2 cup milk
- 1 cup sharp process cheese I use 1+ cup of Colby Jack
- 1/2 cup slivered blanched almonds or crushed potato chips to cover the surface
- 1/4 cup pimiento chopped; I use 1 red jalapeno here)
Instructions
- Cook noodles in boiling salted water according to package directions, drain.
- Combine noodles, tuna, mayonnaise, vegetables and salt. Set aside.
- Blend soup and milk; heat through. Add cheese; heat and stir until cheese melts.
- Add soup mixture to tuna/noodle mixture; mix well.
- Put into a 1 ½ quart casserole (that’s an 8 or 9 inch square); top with crushed almonds or potato chips.
- Bake about 20 minutes until heated through.
Notes
Recipe says it serves 6, but Jim and I found that it was just 4 servings for our family! ??