Tuna Casserole

Tuna Casserole

6 oz. of flat egg noodles – cooked according to package instructions and drained

2 T. butter

1 C. chopped celery

1 C. chopped onions

2 cans (6 1/2 oz.) white flaked tuna

1 C. frozen peas

1 C. milk

1/2 C. sour cream

1 10 oz. can cream of mushroom soup (or cream of celery)

4 oz. shredded brick or Colby or mild white cheddar cheese

salt and pepper to taste

2 t. fresh parsley minced

20 Ritz crackers coarsely crumbled

additional melted butter (optional) for drizzling


Prepare noodles.

In a small skillet, saute celery and onions in butter until softened.

Preheat oven to 350°F. Lightly grease a 9 by 13 inch casserole.

In a large bowl, combine noodles, vegetables, cheese, tuna, milk, sour cream and seasonings. Toss well.

Spoon noodle mixture into casserole. Sprinkle crumbled crackers evenly over top, drizzling with 1 or 2 tablespoons of melted butter. Sprinkle lightly with paprika.

Bake for 30-35 minutes until top is browned and casserole is evenly warmed.





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