Recipe by Chicagoland Chef du Jour
Could there possibly be another Tuna Casserole? Make this #308! I consider any recipe winner if my picky kids will eat it! You can use: fat free milk, low fat soup, tuna packed in water and cut back on the cheddar cheese to make it a bit more calorie friendly. Sauté the onion and celery is optional but a nice touch.
Top Review by 16Paws
I love the tuna casserole I grew up with as a kid. This tastes just like it. Made as directed and even though it was good the first night, the leftovers were EVEN BETTER the next day for lunch. Didn't even miss crushed potato chips on top. Thanks for sharing.
- 5 ounces uncooked wide egg noodles
- 10 ounces low-fat cream of mushroom soup
- 10 -12 ounces milk, any, use soup can for measure
- 1 small onion, chopped fine, saute
- 1 stalk celery, chopped fine, saute
- 1 teaspoon butter
- 1⁄3 cup frozen peas, do not thaw, run hot water over to separate
- 1 (6 ounce) can tuna, packed in water, drained
- 1 cup sharp cheddar cheese, shredded
Directions See How It's Made
- Preheat oven to 350°F.
- I actually weigh out the noodles. You can estimate based on the package size. You may find that more milk will be needed (as noted) if you over estimate the amount of noodles.
- Cook noodles approximately 2 minutes less package directions. Drain.
- Spray casserole w/ nonstick spray. Place cooked noodles in an 8x8 casserole dish.
- Drain and break up tuna with a fork. Add to noodles. Stir in to combine.
- In a separate bowl, combine soup and milk,.
- Sauté onion and celery in 1 t butter; add to noodles.
- Add soup to noodles. At this point, if there does not seem to be enough liquid, feel free to add more milk to casserole until creamy.
- Sprinkle frozen peas on top of noodle mixture; mix together.
- Sprinkle 2/3 cheese on top, and stir to combine. Top with remaining cheese.
- Cover and Bake at 350°F for 30 -40 minutes or until bubbly and heated through.