I was tired of the same old tuna casserole, so I combined a couple of recipes. I like mine with a lot of black pepper. My mother likes hers with cream of celery soup instead of mushroom. Good served with garlic bread and a salad. Even my roommate likes this and he doesn’t eat any kind of fish.
Blue Ribbon Recipe
This scrumptiously decadent recipe takes tuna casserole to a whole other plane… a must-try! Super creamy, we loved the vegetable mixture. The cheesy and crunchy topping takes this easy dinner over the top. We guarantee everyone will love this tuna casserole.
- 1 pkgegg noodles, cooked & drained (12 oz)
- 2 can(s)cream of mushroom soup, undiluted (10.5 oz each)
- 1 pkgshredded cheddar (8 oz)
- 1/2 mediumonion, diced
- 2 can(s)tuna, packed in water, drained (5 oz each)
- 1sleeve Ritz crackers or similar
- 1 stickmargarine, melted
- 1 cmayonnaise
- 1/2 pkgfrozen mixed corn/peas/carrots (12 oz package)
- 3-4 dash(es)hot sauce
- 1 jar(s)pimentos (2 oz)
- 1 cricotta cheese (optional)
- 3/4 cwater
How to Make Tuna Supremo
- Preheat oven to 350 degrees. Mix in large bowl tuna, soup, onion, mayo, frozen veggies, hot sauce, pimento, ricotta, water, and half a bag of shredded cheddar.
- Next fold in cooked egg noodles.
- Then spread the mixture in a 9×13 pan sprayed with non-stick spray.
- Cover with remaining cheese.
- Mix melted margarine and crushed crackers until well coated. Sprinkle over casserole.
- Bake until golden and bubbly.
- HINT: I have also used pepper jack cheese in this instead of the cheddar and it’s great if you like spice. I have had the suggestion of adding another can of tuna to this because with all the other flavors the tuna flavor is not very strong. To each his own.