This is one of my favorite recipes. I’m not a big fan of the old-fashioned tuna noodle casserole, so when I found this one I was a bit skeptical. But, please take my word for it this recipe is one of the most rich, creamy, and delicious tuna casseroles you will ever eat. I also like that it contains items I usually have in my pantry.
Preheat oven to 400 degrees. Grease a 9″x13″ pan. In a large bowl mix together:
4 cups of cooked white rice (instant or regular)
2 cups finely sliced celery
2 TBL. minced onion
2 cans cream of mushroom soup
1/2 tsp. salt
1/4 tsp. pepper
2 TBL. lemon juice
1 cup mayonaise (not salad dressing)
Gently fold in:
2 cans of tuna
6 large boiled eggs, chopped
Pour mixture into pan and top with crushed potato chips. Bake for 15-20 minutes.
Give it a try!