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!

　　

Ingredients

serves 4 to 6

　　6 ounces egg noodles

　　One 14 3/4-ounce can creamed corn

　　1/2 cup cream cheese (4 ounces)

　　1/2 cup milk

　　1 teaspoon Dijon mustard

　　One 6-ounce can tuna, packed in water

　　1/2 cup chopped pimiento-stuffed green olives

　　Salt and freshly ground black pepper to taste

　　1 3/4 cups French-fried onions

　　

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.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.