Tuna Casserole

• 12 oz egg noodles
• 2 cans (6 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 celery
• 1/2 cup diced onion
• 2 tbsp butter
• Salt and pepper to taste
• 1/2 cup crushed potato chips for topping (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook egg noodles according to package instructions; drain and set aside.
3. 3 In a large skillet, melt butter over medium heat. Add celery and onion; cook until softened.
4. 4 Stir in cream of mushroom soup and milk; heat through.
5. 5 Add cooked noodles, tuna, and 1 cup of cheddar cheese to the skillet. Mix well.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Top with remaining cheddar cheese and crushed potato chips if using.
8. 8 Bake for 25-30 minutes or until bubbly and top is golden.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• Ensure your tuna is well-drained to avoid a watery casserole.
• For extra flavor, sauté minced garlic with the celery and onion.
• Use whole wheat noodles for a healthier twist.
• Add a handful of frozen peas during the last 5 minutes of baking for freshness.
• Check the casserole at 25 minutes to prevent over-browning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness. Freeze for up to 2 months; thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a crisp green salad for a balanced meal.
• Pair with warm dinner rolls for a comforting touch.
• Add a side of steamed broccoli for extra veggies.
• A glass of Chardonnay complements the creamy flavors nicely.

FAQ