Mama’s spaghetti and tuna casserole was delicious. We don’t want to give anyone the idea that it wasn’t by calling this Not-Your-Mama’s. But this casserole, full of creamed corn, olives, and cheese and topped with addictively crunchy fried onions, is really better than it has any right to be. Sorry, Mama!
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
Step 2
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions.
Step 3
Meanwhile, combine the creamed corn, cream cheese, milk, and mustard in a large saucepan over medium heat. Cook, stirring occasionally, until the cream cheese melts, 3 to 5 minutes.
Step 4
Drain the egg noodles and add to the corn mixture. Add the tuna, olives, salt, and pepper.
Step 5
Transfer the tuna mixture to the prepared baking dish and top with the fried onions. Bake for 20 minutes, or until bubbly. Serve immediately.
