10OuncesTuna(about two ((2)) cans in water, drained)
10.5OuncesCream of Mushroom Soup
1CupMilk(we used whole)
1 1/2CupsCheddar Cheese(shredded)
SaltandPepper to Taste
1/2CupCheddar Cheese (shredded)
1TablespoonParsley(dried or fresh chopped)
Preheat the oven to 425 degrees, and lightly grease a 2.5 quart baking dish. Combine the ingredients for the breadcrumb topping, then set aside.
Cook the egg noodles until they are al dente, drain, and set aside.
In a medium skillet, melt the butter over low to medium heat. Add the onions and celery. Cook until they begin to soften (about 5 minutes), then remove from heat
In a large bowl, combine the cooked noodles, onions, celery, peas, tuna, soup, milk, and shredded cheese. Place the mixture in the 2.5 quart baking dish. Top with the breadcrumb topping.
Bake for 15-18 minutes or until the casserole is golden brown and bubbly. Serve hot.
The calories listed are an approximation based on the ingredients and a serving size of one (1) cup of the tuna casserole recipe. Actual calories will vary. The dish can be stored in your fridge, in a sealed container, for up to three (3) days.