Tuna Fish Casserole A LA Thea, LeAnna, and Jane

Jane Whittaker

By
@janenov46

Been making this for years, however the addition of cheese made it so much better, thanks to the idea from Thea Pappalardo, and onions thanks to LeAnna.
This was the best tuna casserole that I ever made hands down.
Sometimes when you talk about how to make things, other people just come up with the best ideas!


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Comments:

Serves:

8 or more

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 c
uncooked noodles
1 can(s)
cream mushroom soup
1 can(s)
cheddar cheese soup
1 small
stalk celery finely chopped
1 small
onion, finely chopped
2 can(s)
tuna, well drained
1 c
milk
1 c
velveeta, shredded
1/2 tsp
ground black pepper
topping:
1/2 c
seasoned bread crumbs, i like italian
2 1/2 Tbsp
butter

Directions Step-By-Step

1
Spray a casserole with non stick spray and pre heat oven to 350°.
2
In a food processor, process onion and celery until fine.
3
In a large bowl combine the onion mixture, soups, tuna, milk ,Velveeta, and pepper stir to combine.
4
Cook the noodles, drain well and add to tuna mixture. Spoon into prepared casserole.
5
In a small bowl put in breadcrumbs, dot butter on top and microwave until butter is melted, combine with a fork.
6
Scatter breadcrumbs all around the outside edge of casserole.
7
Bake for an hour, or until hot and bubbly

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: American