This particular recipe tests the boundaries of macaroni and cheese.
In this case, the pasta is egg noodles and while there is a ton of yummy cheese in it, there are enough other ingredients that this technically constitutes a casserole, not a mac and cheese. But for the purposes of sharing this pasta and cheese-based casserole of deliciousness, we’re putting it in the mac and cheese category for today. Work for you? Good. Me, too.
My Mom was up visiting recently and we decided to go nostalgic and make her old-fashioned tuna noodle casserole. I haven’t had it in years, and after making it, I have no idea why I waited so long. This recipe begs to be eaten at least monthly. It is really, really good – comfort food at its best.
Without further ado, here is Mom’s Old-Fashioned Tuna Noodle Casserole.
Gathering the ingredients, you’ll want to grab some wide egg noodles. And a can of cream of celery soup. Classic casserole ingredients! Can you feel the nostalgia in the air?
First, preheat your oven to 375 degrees and Pam a large oven-safe casserole dish. In a large pot (so very many of my recipes begin with that phrase…), cook the egg noodles per package directions. If you like your casserole noodles a little al dente and less mushy, subtract two minutes of cook time. Drain and set aside.
While the noodles are cooking, grate your cheese. I used Tillamook sharp Cheddar cheese because I wanted to really be able to taste the cheese and also because, well, I love Tillamook.
Once the noodles have been drained, grab the same large pot. Add the cream of celery soup, fat-free milk and Cheddar cheese and over medium heat, cook, stirring, until the cheese has melted and everything is combined into a velvety sauce.
In a large bowl (I used a big Pyrex bowl), combine the celery, shallots, tuna and mayonnaise. Stir to combine, then add seasoned pepper and seasoned salt. Adjust seasonings to taste, then add the cooked noodles and stir once again until everything is well-mixed.
Add the contents of your large bowl to the contents in the large pot, and stir to combine. Spoon the happy mixture into the Pammed casserole dish and bake, uncovered, in the oven for forty minutes or until the top turns a golden brown.
Remove from the oven and allow it to sit for five minutes – trust me, it is worth the wait.
So worth the wait.
Now, I am the first to admit that I am a wee bit biased about this recipe, since I grew up on it. However, after garnering several other opinions I can honestly give this one five enthusiastic elbows up. Amazing, creamy, tangy, decadent. The perfect thing for a cold winter’s night. Do yourself a favor and make this one soon!
Here is Mom’s recipe.
- 12 ounces wide egg noodles
- 16 ounces sharp cheddar cheese (I used Tillamook)
- ¾ cup chopped celery
- ¼ cup chopped shallots (about two large shallots)
- 1 10.5 ounce can cream of celery soup
- ½ cup fat-free milk
- ½ cup mayonnaise (I used Best Foods)
- 14 ounces solid white albacore tuna
- 1 teaspoon seasoned pepper
- 1 teaspoon seasoned salt
- Preheat oven to 375 degrees and Pam a large oven-safe casserole dish.
- In a large pot, cook the egg noodles per package directions. For al dente noodles, subtract two minutes of cook time. Drain and set aside.
- To the same large pot, add cream of celery soup, fat-free milk and Cheddar cheese. Over medium heat, cook, stirring, until cheese has melted and everything is combined into a velvety sauce.
- In a large bowl, combine celery, shallots, tuna and mayonnaise. Stir to combine, then add seasoned pepper and seasoned salt. Adjust seasonings to taste, then add cooked noodles and stir once again until everything is well-mixed.
- Add the contents of large bowl to the contents in large pot and stir to combine.
- Spoon mixture into Pammed casserole dish and bake, uncovered, for forty minutes.
- Remove from oven and allow casserole to sit for five minutes.
- Serve and scarf down immediately!
Happiness in a bowl, that’s what this is.
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