Easy Tuna Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 33 minutes

Ingredients

3 cups egg noodles (measured dry *approx 6 ounces)

1 tablespoon butter

1 small onion (diced)

2 ribs celery (diced)

⅔ cup frozen peas (thawed)

1 (5 ounce each) can tuna (drained)

1 (10.5 ounce each) can condensed cream of mushroom soup

⅓ cup milk

1 cup shredded cheddar cheese

1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

½ cup panko bread crumbs

1 tablespoon melted butter

½ cup shredded cheddar cheese

1 tablespoon chopped fresh parsley (or 1 teaspoon dried 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.

Nutrition

• Serving Size: 1.25 cup
• Calories: 323 kcal
• Total Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 68 mg
• Sodium: 689 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 19 g