Original Tuna Casserole Recipe

16 oz bag of wide egg noodles
Two 7 oz cans of tuna [in water]
10.5 oz can of cream of celery
12 oz can of evaporated milk
20 large black olives
3 tablespoons of mayonnaise
2 – 3 stalks of fresh celery
1 white onion
8 oz of fresh Bella mushrooms
6 oz of frozen corn
6 oz of frozen peas
Butter
Vegetable oil
Large pan
Large stock pot
8x8x4 casserole dish

My version with minor adjustments

[Not gonna lie, it’s pretty much more of everything with a can of cream of mushroom added in haha]

Two 16 oz bags of wide egg noodles
Three 7 oz cans of tuna [in water]
10.5 oz can of cream of celery
10.5 oz can of cream of mushroom
12 oz can of evaporated milk
6 oz can of black olives
5 tablespoons of mayonnaise
4 – 6 stalks of fresh celery
1 white onion
8 oz of fresh Bella mushrooms
12 oz of frozen corn
12 oz of frozen peas
Kerrygold butter
Vegetable oil
Large pan
Large stock pot
7.6 quart dutch oven

The steps

If you’re more of a visual person, I have this laid out in an IG highlight:

click here to watch the story

1. Preheat the oven to 350 degrees
2. Start boiling 4 quarts of water in the stock pot
3. Open all the cans
4. Drain the canned tuna
5. Prep all fresh ingredients:
   – Dice onions
   – Wash and slice mushrooms
   – Drain onions and slice in half
   – Chop up celery stalks
6. Sauté the mushrooms in butter then put into the casserole dish once finished
7. Add some vegetable oil into the pan and throw in the diced onions – once it begins to brown, add it to the mushrooms
8. Add a little more oil if needed then sauté celery with the frozen corn and peas and once cooked, throw it into the casserole dish
9. At this point, hopefully, the water is boiling – add the egg noodles and cook for only 2 minutes [it should be al dente when draining] make sure to stir to prevent the noodles sticking to the bottom of the pot then drain the water
10. Add the noodles to the casserole dish then add the remaining ingredients:
    – Evaporated milk
    – Cream of mushroom
    – Cream of celery
    – Mayonnaise
11. Thoroughly mix the ingredients in the casserole dish and once all mixed, wipe down the inner sides with a paper towel [it’ll make it easier to clean later] and put the lid on top.
12. Put the casserole dish into the ready-heated oven set at 350 degrees and bake for 45 minutes. Depending on your altitude/location, you might want to bake it longer. You’ll know it’s ready when the top begins to become golden brown.
13. Set out on a trivet and open the lid to air it out a bit. Then enjoy the splendor of your hard work! Try it with some Tabasco, just like my mom and our family likes it!