Tuna Noodle Casserole
Made usingingredients you may already have on hand, this Tuna Noodle Casserole is aclassic comfort food featuring canned tuna, noodles, cheese, veggies and acreamy sauce, topped with breadcrumbs.
Ingredients
- 6 ounces egg noodles
- 1 cup peas canned or frozen
- 2 cans light chunk tuna in water, drained 5 ounces each
- 1 can cream of celery soup 10 1/2 ounces
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese divided
- 1/2 teaspoon celery salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped, plus additional for garnish (optional)
- nonstick cooking spray
- 1/4 cup dry breadcrumbs
- 2 tablespoons butter melted
- Parmesan cheese
Instructions
- Preheat oven to 350 F and cook egg noodles according to package instructions.
- In large bowl, mix egg noodles, peas, tuna, soup, milk, 1 1/4 cups cheddar cheese, celery salt, pepper and 2 tablespoons parsley.
- Spray 9-by-13-inch casserole dish with nonstick cooking spray and add tuna mixture. Cover with aluminum foil and bake 20 minutes until hot and bubbly.
- While casserole is baking, mix breadcrumbs and melted butter. Remove casserole from oven and top with breadcrumb mixture and remaining cheddar cheese.
- Bake, uncovered, 5-10 minutes, until breadcrumbs are golden brown and cheese on top is melted. Sprinkle with Parmesan cheese and additional parsley, if desired, before serving.
Video
Notes
Recipe adapted from “Spaceships and Laser Beams”