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Tuna Noodle Casserole Recipe

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Enjoy a comforting Tuna Noodle Casserole made with egg noodles, canned tuna, and a creamy sauce. Topped with cheddar cheese and breadcrumbs, it's a perfect family dinner.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 cans (5 ounces each) canned tuna, drained
  • 2 cans (10.5 ounces each) cream of mushroom soup
  • 1 cup milk
  • 1 cup frozen peas
  • 2 cups shredded cheddar cheese
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 cup breadcrumbs
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  • Preheat oven to 375ยฐF (190ยฐC).
  • Cook egg noodles according to package instructions; drain.
  • In a large bowl, mix cooked noodles, tuna, cream of mushroom soup, milk, peas, cheddar cheese, onion, celery, and garlic.
  • Season with salt and pepper.
  • Pour mixture into a greased casserole dish.
  • Melt butter and mix with breadcrumbs; sprinkle over the casserole.
  • Bake for 25-30 minutes until bubbly and golden brown.
  • Garnish with fresh parsley before serving.

Notes

  • For a crunchy topping, use panko breadcrumbs.
  • Substitute cream of chicken soup if preferred.
  • Add a pinch of cayenne pepper for a spicy kick.

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