Easy Tuna Casserole

• servings: 6 servings
• total time: 33 minutes

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
• Cholesterol: 68 mg
• Sodium: 689 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 19 g