Mary Anne’s Not Your Mama’s Tuna Casserole - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Not Your Mama’s Tuna Casserole

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“Winner! Winner! Tuna’s for dinner”!!! Back in the day, most every household served Tuna Casserole several times during the year. My family had it almost every Friday and I loved it. Now, years later, this classic recipe has been updated and is even creamier and more scrumptious!

1 cup diced onion

1 cup diced celery

2 cloves garlic, minced

3 Tablespoons butter

2 (10 1/2 ounce) cans cream of chicken, celery or mushroom soup or a combination of two soups

1 cup frozen peas, cooked, optional

1 cup mayonnaise

1/2 cup milk

2 (5 ounces each) albacore tuna in water, drained

12 ounces dry egg noodles, cooked according to directions on package and drained

1 cup shredded cheddar cheese

1-2 Tablespoons chopped jalapeno peppers (from a jar), optional

Salt and pepper, to taste

Pinch Old Bay Seasoning, optional

Cayenne pepper, optional, for a little “kick”, optional

2 cups crushed potato chips

1 cup shredded cheddar cheese

  • Preheat oven to 375 degrees F. Sauté onion, garlic and celery in butter until onion and garlic are soft and translucent. Using a slotted spoon, place in a large bowl. Add the soup, peas, if using, mayonnaise and milk together. Fold in the drained tuna, followed by the cooked egg noodles, shredded cheddar cheese and, if using jalapeno peppers.
  • Add seasonings and mix well. Place in a 9x13-inch baking dish. Mix potato chips and cheese in a separate bowl and spread over the top of the casserole. Bake for about 40-45 minutes, or until hot and bubbly and the top begins to brown.

Serves 8.

Note: This recipe can be halved easily or divided into two 8x8 baking dishes.

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