DIANNE'S TUNA NOODLES CASSEROLE

Dianne's Tuna Noodles Casserole image

Make and share this Dianne's Tuna Noodles Casserole recipe from Food.com.

Provided by BBCFan

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces pasta, of your choice
1 (10 1/4 ounce) can cream of celery soup (PLEASE DO NOT USE "cream of MUSHROOM", use "cream of CELERY SOUP" only. "Cream of MUSHROOM" is Soo Y)
1/2 cup mayonnaise (fresh is best, see my recipe for 'Fresh Mayonnaise', I know, I'm very picky about my ingredients )
3/4 cup evaporated milk
1 cup cheddar cheese, divided
1/2 cup finely chopped celery
1/2 small onion, finely chopped
4 ounces fresh mushrooms, drained (optional)
1 teaspoon black pepper
1 (7 ounce) can tuna
1 lb frozen peas and carrot (PLEASE DON'T USE CANNED VEGGIES, they have NO NUTRITIONAL VALUE AT ALL. Canned veggies were only mad)
1 teaspoon white pepper (this is optional, but it really makes this SPECTACULAR, if you add this, whoever eats this will thin)

Steps:

Cook egg noodles to al dente in boiling salted water; drain well.
Preheat oven to 325°F.
Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
Sprinkle reserved cheese over the top.
Bake for 30 minutes.
Serve hot.

Nutrition Facts : Calories 695.6, Fat 29.9, SaturatedFat 11.3, Cholesterol 77.8, Sodium 1107.1, Carbohydrate 74.5, Fiber 6.7, Sugar 4.6, Protein 34.6

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