Tuna Noodle Casserole
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.