Tempting Tuna Casserole

By Mague

Ingredients

• 4 oz (125 g) uncooked elbow macaroni noodles
• 1 cup (250 mL) chicken broth
• 1/2 can (10.7 oz/284 mL) condensed cream of celery soup (about 1/2 cup/125 mL)
• 1/4 cup (50 mL) sour cream
• 2 tbsp (30 mL) milk
• 1 can (5 oz or 170 g) water-packed tuna, drained and flaked
• 1/2 cup (125 mL) shredded cheddar cheese, divided
• 1/4 cup (50 mL) thinly sliced celery
• 1 1/2 tbsp (22 mL) finely chopped onion
• 1 tbsp (15 mL) finely chopped fresh parsley
• 1/4 tsp (1 mL) coarsely ground black pepper
• 3/4 cup (175 mL) frozen peas, thawed
• 2 vine-ripened tomatoes, seeded and diced

Details

Servings 4
Adapted from pamperedchef.com

Preparation

Step 1

1. Combine noodles and broth in Round Covered Baker. Microwave, covered, on HIGH 7–9 minutes or until noodles are tender, stirring once. Meanwhile, combine soup, sour cream, milk, tuna, 1/4 cup (50 mL) of the cheddar cheese, celery, onion, parsley and black pepper in large mixing bowl; mix well.

2.Add soup mixture, peas and tomatoes to baker; mix well. Microwave, covered, on HIGH 4–6 minutes or until heated through, stirring once. Top with remaining cheese; cover and let stand 3–5 minutes or until cheese is melted.