Classic Tuna Noodle Casserole

By á-3286

Ingredients

• 12 oz Penn Dutch Wide Egg Noodles
• 2 Tbsp veg oil
• 1 stalk celery, finely chopped
• 1 can (10.5 oz) cream of celery
• 3/4 cup milk
• salt and ground black pepper
• 2 cans (5 oz each) tuna, drained
• 2 cups shredded cheddar cheese, divided

Preparation

Step 1

1. Preheat oven to 350 F. Spray a 13 X 9 inch baking dish with nonstick spray; set aside. Cook pasta according to package directions; drain.
2. Return hot, empty pan to low heat. Heat oil in pan. Add celery and cook, stirring frequently 4 to 5 mins or until celery is tender.
3. Stir in soup, milk and salt and pepper. Cook, stirring constantly, until smooth. Remove from heat.
4. Stir in tuna and 1 cup cheese. Gently stir in cooked noodles. Spoon into prepared baking dish. Sprinkle with remaining cheese.
5. Bake, uncovered, 15 to 20 mins.

Options: Substitute 1 cup frozen peas for celery, stirring peas in with soup.
Or add peas in addition to celery, stirring peas in with soup, and proceed as recipe directs.
Substitute cream of mushroom soup for celery soup. Top casserole with 1/3 cup finely crushed potato chips or cracker crumbs. Bake as directed.