Easy Tuna Casserole

• portions: 6 servings
• temps total: 33 minutes

Ingrédients

3 cups egg noodles (approx 6 ounces)

1 tablespoon butter

1 small onion (diced)

2 stalks celery (diced)

⅔ cup frozen peas (defrosted)

1 can tuna (5-6 ounces, drained)

10 ½ ounces condensed cream of mushroom soup

⅓ cup milk

1 cup cheddar cheese

1 tablespoon parsley

½ cup panko bread crumbs

1 tablespoon butter (melted)

½ cup cheddar

1 tablespoon parsley

Instructions

Preheat oven to 425°F. Combine topping ingredients and set aside.

Boil noodles al dente according to package directions. Drain and rinse under cold water.

Cook onion and celery in butter until tender, about 5-7 minutes.

In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.

Spread into a 2qt casserole dish and top with crumb topping.

Bake 18-20 minutes or until bubbly.

Notes

diy the soup with roux, cream or milk, and mushrooms, reduce to correct consistency

Nutrition

• Taille de Portion: 1.25 cup
• Calories: 323 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 9 g
• Cholestérol: 68 mg
• Sodium: 689 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 19 g