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Tuna Noodle Casserole

This classic Tuna Noodle Casserole has canned tuna and egg noodles smothered in a creamy mushroom soup filling with cheese and peas. Top it off with buttery Ritz crackers, crispy fried onions, or potato chips.

Ingredients

  • 3 cups dry egg noodles about 4 cups cooked
  • 2 chicken bouillon cubes optional
  • 8 oz. shredded White Cheddar cheese
  • 2 Tablespoons butter
  • 1 rib Celery diced
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • 2 cans solid white albacore tuna in water drained. (5 oz. per can)
  • ½ teaspoon Salt
  • ½ teaspoon celery salt
  • ¼ teaspoon Pepper
  • 1 (10.5 oz.) can condensed cream of mushroom soup or try my homemade version
  • 1.5 cups half and half see notes
  • 1/2 cup sour cream at room temp
  • 1 cup frozen peas
  • 1/3 cup Parmesan cheese shredded

Casserole Topping

  • 1 cup Ritz crackers crushed
  • 2 Tablespoons butter melted

Optional Garnish

  • 3 green onions diced

Instructions

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