Classic Tuna Noodle Casserole

Name: Classic Tuna Noodle Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 12 oz wide egg noodles; 2-3 celery ribs-diced; 1/2 medium onion-diced; 8 oz mushrooms sliced; 6 Tbsp butter divided use; 1/4 c pimento-diced; 1/2-1 c peas-frozen early; 1 can(s) mushroom soup; 2 c milk; 1 can(s) tuna-solid pack-drained; 1 c seasoned breadcrumbs -i use garlic herb; 1/4 c parmesan cheese-grated

By Susan Din
@spatdi

Another comfort dish that brings back memories! Easy and not much to clean up so it's a good weeknight meal.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

12 oz

wide egg noodles
2-3

celery ribs-diced
1/2 medium

onion-diced
8 oz

mushrooms sliced
6 Tbsp

butter divided use
1/4 c

pimento-diced
1/2-1 c

peas-frozen early
1 can(s)

mushroom soup
2 c

milk
1 can(s)

tuna-solid pack-drained
1 c

seasoned breadcrumbs -i use garlic herb
1/4 c

parmesan cheese-grated
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How to Make Classic Tuna Noodle Casserole

Step-by-Step

Cook Noodles to 90 seconds short of package directions. Drain and set aside.

In the same pot, saute celery, onion and mushrooms in 2TBSP butter over medium high heat stirring frequently for 5-7 minutes or until onion is translucent.
Stir in soup, milk, tuna, peas, pimento and noodles. Turn into a greased 9x15 casserole.
If you like it soupier...just add a second can of soup.
Melt 4 TBSP butter in a small bowl in a microwave, then stir in the breadcrumbs and parmesan cheese. Sprinkle over casserole.
Bake @350 for 30 minutes until hot and golden.