Cheesy Tuna Noodle Casserole

• 12 oz egg noodles
• 2 cans (6.5 oz each) tuna, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1.5 cups shredded cheddar cheese
• 1/2 cup diced onion
• 2 celery stalks, diced
• 1/4 cup butter, melted
• 1/2 cup crushed potato chips
• 1/4 cup breadcrumbs
• 1/2 teaspoon paprika
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook noodles according to package instructions; drain.
3. 3 In a large bowl, mix cooked noodles, tuna, soup, milk, 1 cup cheddar cheese, onion, and celery.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a separate bowl, combine melted butter, potato chips, breadcrumbs, and paprika; sprinkle over casserole.
6. 6 Bake for 30 minutes or until bubbly and golden.
7. 7 Let stand for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, sauté the onion and celery in a bit of olive oil before mixing.
• Feel free to add peas or diced bell peppers for extra texture and color.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm garlic bread for a heartier meal.

FAQ