Casseroles

From Scratch Tuna Noodle Casserole

This delightful From Scratch Tuna Noodle Casserole contains no canned soup and is wonderfully creamy with a crunchy potato chip

  • Serves 8
  • Prep 45 minutes
  • Cook 30 minutes
  • Total 1 hour

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From Scratch Tuna Noodle Casserole

From Scratch Tuna Noodle Casserole is a wonderful combination of  egg noodles, creamy sauce, cheddar cheese, and peas. This recipe is adapted from the Country Cooking from a Redneck Kitchen cookbook and it is a winner. The best thing about this recipe is the homemade Cream of Celery Soup. It does add an extra step, but it is so worth it. A lot of celery is used to make it but don’t worry, the celery flavor does not overpower it.

From Scatch Tuna Noodle Casserole

Tips For Making From Scratch Tuna Noodle Casserole

  • Use a good quality canned tuna. I like to use solid albacore tuna for this recipe. It costs a little more but has less fishy taste. As a negative, it also has a higher mercury content. Use the kind of tuna you use to make tuna salad and you should be happy.
  • Using a homemade sauce gives this casserole a superior flavor and as a bonus, it allows you to control the salt level.
  • I like to use a crushed potato chip topping. I use a wavy chip, but you could use crushed crackers or bread crumbs instead.
From Scatch Tuna Noodle Casserole

If you like spicy food, be sure to try this Jalapeno Tuna Noodle Casserole!

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Recipe adapted from Country Cooking From a Redneck Kitchen

From Scratch Tuna Noodle Casserole

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Recipe

From Scratch Tuna Casserole

This delightful From Scratch Tuna Noodle Casserole contains no canned soup and is wonderfully creamy with a crunchy potato chip topping.

  • Serves 8
  • Prep 45 minutes
  • Cook 30 minutes
  • Total 1 hour

Ingredients

Homemade Cream of Celery Soup

  • 2 tablespoons butter
  • 2 1/2 cups finely diced celery (including leaves)
  • 1 medium onion (finely diced)
  • 1 garlic clove (minced)
  • 4 cups chicken broth
  • 2 1/2 teaspoons dried tarragon
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • salt and pepper

Tuna Casserole

  • 1 (16-ounce) package egg noodles
  • 2 tablespoons butter
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 cup mayonnaise
  • 2 cups Cream of Celery Soup
  • 1 1/2 cups evaporated milk
  • 1 cup peas
  • 1 (12-ounce) can water packed tuna with liquid
  • 1 1/2 teaspoons black pepper
  • 2 cups shredded cheddar cheese
  • 1 cup coarsely crumbled potato chips

Instructions

  1. 1

    Make homemade Cream of Celery Soup. In a large saucepan over medium-high heat, melt butter. Add celery and onion and cook until soft, about 8 minutes.

  2. 2

    Add garlic and cook another 2 minutes.

  3. 3

    Add broth and bring to a boil.

  4. 4

    Add tarragon, reduce heat to low and add the buttermilk and cream. Simmer until somewhat reduced, about 20 to 25 minutes. Season to taste with salt and pepper.

  5. 5

    Use an immersion blender to blend until smooth or transfer mixture to a blender and blend until smooth. Measure out 2 cups to use for the casserole and you can freeze the rest for a later use.

  6. 6

    Cook egg noodles according to package directions, but shave a minute or two off of the cooking time so that they are slightly undercooked. Drain well.

  7. 7

    Preheat oven to 325 degrees and lightly grease a 9×13-inch baking dish.

  8. 8

    Sauté the celery and onion in the butter until soft.

  9. 9

    In a large bowl, mix together mayonnaise, 2 cups Cream of Celery Soup, evaporated milk, 1 1/2 cups shredded cheddar cheese, the celery/onion mixture, the tuna along with the liquid in the can, peas, and pepper.

  10. 10

    Stir in egg noodles. Transfer mixture to prepared baking dish. Sprinkle remaining cheese and potato chips on top. Bake for 30 minutes.

Notes

Use a good quality canned tuna. I like to use solid albacore tuna for this recipe. It costs a little more but has less fishy taste.

Equipment

  • 9×13-inch Baking Pan
  • Immersion Blender

Nutrition

  • Calories877 kcal
  • Carbohydrates64 g
  • Protein31 g
  • Fat55 g
  • Saturated Fat20 g
  • Polyunsaturated Fat17 g
  • Monounsaturated Fat14 g
  • Trans Fat0.3 g
  • Cholesterol159 mg
  • Sodium1432 mg
  • Potassium833 mg
  • Fiber5 g
  • Sugar11 g
  • Vitamin A1409 IU
  • Vitamin C14 mg
  • Calcium443 mg
  • Iron3 mg

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