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Mama's Tuna Casserole

Source of Recipe

"Country Cooking from a Redneck Kitchen" by Francine Bryson


Recipe Introduction

"Nothing brings back my childhood faster than Mama's tuna casserole — which was the only way she could get me to eat tuna. That is, until I grew up and realized that I really do like tuna! I sometimes add bread crumbs to the top of this for a little extra crunch."

List of Ingredients

◦  1 (16-ounce) package egg noodles
◦  1 cup mayonnaise
◦  2 cups cream of celery soup
◦  1½ cups evaporated milk
◦  2 cups grated Cheddar cheese (8 ounces)
◦  1 cup chopped celery
◦  1 small onion, finely chopped
◦  1 (4-ounce) jar pimientos, drained
◦  8 ounces button mushrooms, sliced
◦  2 (5-ounce) cans water-packed tuna, with the liquid
◦  2 teaspoons black pepper


Recipe

Cook the egg noodles according to the package directions until just underdone. Drain well.

Preheat the oven to 325° F. Grease a 10 x 15-inch baking dish.
In a large bowl, mix together the mayonnaise, soup, evaporated milk, 1½ cups of the Cheddar, the celery, onion, pimientos, mushrooms, tuna and liquid, and pepper. Stir in the egg noodles.

Spoon the mixture into the baking dish. Sprinkle the remaining ½ cup Cheddar on top. Bake until the casserole doesn't jiggle when you nudge the dish, about 30 minutes.


Serves 12