NOT MY MOM'S TUNA NOODLE CASSEROLE

Not MY Mom's Tuna Noodle Casserole image

Provided by Marsha Gardner @mrdick1950

Categories Fish

Number Of Ingredients 15

1 pound(s) wide egg noodles, cooked and drained
2 can(s) cream of celery soup
1 cup(s) sour ceam
1 cup(s) milk
3 can(s) white albacore tuna, drained
1 clove(s) garlic, finely minced
1 large onion, finely chopped
1/2 large green bell pepper finely chopped
2 - celery ribs, finely diced
1 small jar diced pimentos
- kosher salt and freshly ground black pepper to taste if needed
12 ounce(s) colby-jack cheese, shredded
1-2 tablespoon(s) olive oil, extra virgin
1/2 teaspoon(s) paprika, sweet mild
2 cup(s) crushed potato chips

Steps:

Preheat oven to 350°. Spray a 9"x13" casserole dish with non-stick spray. Cook the egg noodles in boiling, salted water until al dente; drain well.
Saute` onions, bell pepper and celery in oil until tender but not brown.
Then, mix the soup, sour cream, milk, tuna, garlic, onion, bell pepper, pimentos, salt and pepper to taste, and 3/4 cup of the cheese. Carefully fold in egg noodles. Place in prepared casserole dish.
Top with the remaining cheese, sprinkle with paprika and potato chips. Bake the casserole about 30 minutes or until bubbly.