Tuna Casserole
This is old-fashioned comfort food. It's great for cold weather, when having the oven on can cozy up the kitchen. It can be modified to use canned/cooked chicken instead of tuna if you aren't a tuna lover.
Ingredients
- 3 cups egg noodles
- 1 T butter
- 1 onion small and diced
- 2 stalks celery diced
- 2/3 cup frozen peas thawed
- 1 can tuna drained (5-6 oz)
- 1 can mushroom soup
- 1/3 cup milk
- 1 cup cheddar cheese shredded
Topping
- 1/2 cup panko breadcrumbs
- 1 T butter melted
- 1/2 cup cheddar cheese shredded
Instructions
- Preheat oven to 425.
- Combine topping ingredients in a small bowl. Set aside.
- Boil noodles al dente. Drain and rinse in cold water.
- Saute onion and celery until mostly tender.
- In a large bowl, combine: noodles, onion mixture, peas, soup, milk, cheese, and tuna. Mix well.
- Spread mixture into a 2 quart casserole dish and top with topping.
- Bake 18 – 20 minutes, or until bubbly.
Notes
Source: spendwithpennies.com