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Humphrey’s Tuna Noodle Casserole

Here's how you make Humphrey’s Tuna Noodle Casserole
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  • Servings: 12
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 10 1/2 ounces condensed cream of mushroom soup (1 can)
  • 10 1/2 ounces condensed cream of celery soup (1 can)
  • 3/4 cup mayonnaise
  • 1 1/2 cups half and half
  • 3/4 cup sour cream
  • 2 teaspoons chicken bouillon powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons granulated onion
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon ground red pepper
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 or 2 teaspoons hot sauce
  • 14 ounces albacore tuna (or 3 - 5 ounce) cans
  • 1 1/2 cups frozen peas
  • 16 ounces cooked egg noodles
  • 2 cups Swiss cheese, shredded, packed
  • 3/4 cup parmesan, cheese for the top (shredded)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix the cream of mushroom and cream of celery soups, mayonnaise, sour cream and half and half together in a large bowl.

  • Step 2: Add the seasonings, chicken powder through hot sauce and mix thoroughly.

  • Step 3: Fold in the tuna, followed by the cooked egg noodles, frozen peas and shredded Swiss cheese.

  • Step 4: Transfer to a 9 x 13 casserole dish.

  • Step 5: Top with the parmesan cheese.

  • Step 6: Bake at 375°F for about 45 - 50 minutes, until the top starts to brown.

We hope you enjoy this recipe!

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