How To Make Easy Tuna Casserole
This tuna casserole is cooked in a creamy sauce with peas, mushroom soup, and cheddar, layered with crumb topping, then baked until bubbly.
Serves:
Ingredients
- 3cupsegg noodles
- 1tbspbutter
- 1small onion,diced
- 2celery stalks,diced
- â…”cupfrozen peas,defrosted
- 6oztuna,(1 can), drained
- 10½ozcondensed mushroom soup
- â…“cupmilk
- 1cupcheddar cheese
- 1tbspparsley
For the Crumb Topping:
- ½cuppanko bread crumbs
- 1tbspbutter,melted
- ½cupcheddar
- 1tbspparsley
Instructions
-
Preheat oven to 425 degrees 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 for about 5 to 7 minutes until tender.
-
In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna, and parsley. Mix well.
-
Spread into a 2-quart casserole dish and top with crumb topping.
-
Bake for 18 to 20 minutes or until bubbly.
Nutrition
- Calories:Â 342.56kcal
- Fat:Â 18.52g
- Saturated Fat:Â 9.87g
- Trans Fat:Â 0.56g
- Monounsaturated Fat:Â 4.52g
- Polyunsaturated Fat:Â 1.84g
- Carbohydrates:Â 23.97g
- Fiber:Â 2.01g
- Sugar:Â 3.58g
- Protein:Â 20.01g
- Cholesterol:Â 72.70mg
- Sodium:Â 280.61mg
- Calcium:Â 279.01mg
- Potassium:Â 317.33mg
- Iron:Â 1.55mg
- Vitamin A: 160.81µg
- Vitamin C:Â 5.84mg
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