Saturday, July 18, 2015


1 large cans Albacore Tuna, well drained
1 can cream of mushroom soup or 1 batch homemade cream soup (below)
1 cup grated white cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 can (3/4 cup) evaporated milk
2 tablespoons chopped parsley
Juice of 1 lemon
8 ounces Country Egg Pasta Noodles*
Crushed potato chips
  • Prepare noodles per package directions
  • Preheat oven to 350°.
  • Whisk together the mayonnaise, sour cream, evaporated milk, cream soup, lemon juice, parsley, salt and pepper until smooth.
  • Mix in cheese and tuna until well blended.
  • Fold in prepared noodles.
  • Top with crushed potato chips.
  • Bake 45 minutes.
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.
*Next to making your own, these are the closest I have ever found to grandma's homemade pasta noodles.

With leftovers I make it Tuna Melt Casserole by adding a slice of sharp white cheddar cheese before heating.

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