Sarah's Tuna Noodle Casserole

This is a recipe that I got from my friend Sarah. I wanted to use up the tuna and egg noodles in my pantry during the 31 Days of Living Well and Spending Zero Challenge I did this year. I knew she had a good recipe and so I begged to borrow it. 🙂

I had to adapt based on that was in my pantry and I’ll share those details here. 🙂
6 oz (I used more like 8oz.) noodles. (I used egg noodles I had on hand)
1 large can (or two small cans) of tuna – drained
1/2 cup mayonaise
1/2 cup diced celery
1/3 cup onion
1/4 cup diced green pepper (I bet you could sub out these veggies for others you have or like)
1/ cup chopped pimento (I omitted since we don’t like them and didn’t have on hand)
1 tsp. salt
1 can cream of celery soup (I used cream of mushroom since that’s what I had)
1/2 cup milk
1 cup grated sharp cheddar cheese (plus a bit extra to top it with)
1/2 cup slivered/blanched almonds (toasted – optional) (we didn’t have any nuts so I omitted)


1. Preheat oven to 425° – I did not do this since I was refrigerating/freezing but you know this is the temp to cook at when thawed.
2. In salted boiling water, cook noodles al dente (tender but firm – not soggy.)
3. Combine noodles, drained tuna, mayonnaise, vegetables, and salt in large mixing bowl.
4. Blend soup and milk in large measuring cup using a whisk and heat in microwave until hot. Add cheese and stir until melted (heat again if necessary).
5. Pour sauce into noodle mixture and stir. Turn into 1 1/2 quart (I used 9×9 square) dish that is lightly greased. Top with almonds and a handful of grated cheese.
6. Bake at 425° for 20 minutes (until lightly browned with bubbling edges). Serves six.
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