Tuna Casserole

from The Angel Craved Lobster by Shirley Jump

Tuna Casserole
Tuna Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    oz flat egg noodles, cooked & drained

  • 2

    7 oz cans tuna, drained

  • 1

    cup mayonnaise

  • 1

    lg onion, chopped

  • 1

    green pepper, chopped

  • 1

    celery rib, chopped

  • 1

    tsp salt

  • Dash pepper

  • 2

    10 oz cans cream of celery soup

  • 1

    cup milk

  • 2

    cups Velveeta cheese

  • 1/2

    cup Parmesan cheese

  • 1/2

    cup French-fried onions

Directions

Preheat oven to 375 deg. Mix the tuna, mayonnaise, onion, pepper, celery, salt and pepper in a bowl. Heat the soup, milk and Velveeta in a saucepan over low heat. Once it's melted, mix it with the ingredients in the bowl, stir in the Parmesan, then pour it into a 3 qt casserole dish. Sprinkle with the onions, then bake it for 30 minutes.

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