Tuna Noodle Casserole
Photography Courtesy Culinary.net
Featured in Winter 2025
Ingredients
6 ounces egg noodles
1 cup peas (canned or frozen)
2 5-ounce cans light chunk tuna in water, drained
1 10½-ounce can cream of celery soup
½ cup milk
1½ cups grated cheddar cheese
½ teaspoon celery salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley, plus additional for garnish if desired
Nonstick cooking spray
¼ cup dry bread crumbs
2 tablespoons butter, melted
Grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Cook noodles according to package directions.
- In a large bowl mix cooked noodles, peas, tuna, soup, milk, 1¼ cups of the cheddar cheese, celery salt, pepper, and 2 tablespoons parsley.
- Spray a 9-×13-inch casserole dish with cooking spray and add tuna mixture. Cover with foil and bake 20 minutes until hot and bubbly.
- While casserole is baking, mix bread crumbs and melted butter. Remove casserole from oven and top with bread crumb mixture and remaining cheddar cheese.
- Bake, uncovered, 5 to 10 minutes, until crumbs are golden brown and cheese on top is melted. Sprinkle with Parmesan cheese and if desired additional parsley before serving. Makes 6 servings.
Recipe courtesy Culinary.net
