Umami
Umami

86 hangry

Easy Tuna Casserole

6 servings

servings

33 minutes

total time

Ingredients

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

Directions

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

Serving Size

1.25 cup

Calories

323 kcal

Total Fat

15 g

Saturated Fat

9 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

68 mg

Sodium

689 mg

Total Carbohydrate

25 g

Dietary Fiber

2 g

Total Sugars

3 g

Protein

19 g

6 servings

servings

33 minutes

total time
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