Tuna Noodle Casserole

The American Dairy Association


1 tbsp butter
 ½ cup diced celery
 ¼ cup water or milk
 1 cup frozen (or canned) baby sweet peas
 2 (6-ounce) cans tuna packed in water, undrained
 1 cup buttered bread crumbs or crushed plain potato chips
 8 oz packaged wide noodles, cooked al dente
 ½ cup diced onion
 1 can cream of mushroom soup, undiluted
Ground black pepper


1. Preheat oven to 400 degrees.
2. Spray a glass baking dish with butter-flavored vegetable oil.
3. In a large saucepan, sauté onion and celery in the butter until vegetables are barely soft, not mushy.
4. Add mushroom soup, water, peas, and black pepper.
5. Bring to a simmer, stirring to dissolve soup.
6. When it begins to boil, turn off heat and gently fold in tuna liquid.
7. Add cooked pasta noodles and toss to coat with sauce.
8. Pour into prepared casserole and top with bread crumbs or potato chips.
9. Bake, uncovered, 30 minutes until heated through and topping is lightly browned.
10. Serves 4 to 6 people, but let’s be real – you’re gonna be eating this stuff by yourself for the next day or two.

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