Easy Tuna Casserole

• portionen: 6 servings
• gesamtzeit: 33 minutes

Zutaten

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

Anweisungen

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.

Notizen

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

Nährwertangaben

• Portionsgröße: 1.25 cup
• Kalorien: 323 kcal
• Gesamtfett: 15 g
• Gesättigtes Fett: 9 g
• Cholesterin: 68 mg
• Natrium: 689 mg
• Gesamtkohlenhydrate: 25 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 3 g
• Eiweiß: 19 g