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Tuna Casserole


from The Angel Craved Lobster by Shirley Jump

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  • 12 oz flat egg noodles, cooked & drained
  • 2 7 oz cans tuna, drained
  • 1 cup mayonnaise
  • 1 lg onion, chopped
  • 1 green pepper, chopped
  • 1 celery rib, chopped
  • 1 tsp salt
  • Dash pepper
  • 2 10 oz cans cream of celery soup
  • 1 cup milk
  • 2 cups Velveeta cheese
  • 1/2 cup Parmesan cheese
  • 1/2 cup French-fried onions



Step 1

Preheat oven to 375 deg. Mix the tuna, mayonnaise, onion, pepper, celery, salt and pepper in a bowl.

Heat the soup, milk and Velveeta in a saucepan over low heat. Once it's melted, mix it with the ingredients in the bowl, stir in the Parmesan, then pour it into a 3 qt casserole dish. Sprinkle with the onions, then bake it for 30 minutes.

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