There is just something about the humble tuna noodle casserole. This old-fashioned classic is both budget-friendly and a yummy comfort food. Easy to make too. A timeless recipe with creamy, cheesy, tender noodles that comes out of the oven in just 20 minutes.
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Cook the egg noodles according to the package directions.
Grate the 4-ounces of cheddar cheese.
Chop 1/3-cup red or yellow onion.
When tender, drain the egg noodles.
Cut the bell pepper, remove the membrane and chop to measure 1/4 cup.
Chop the celery. You can make the casserole with all celery or if you prefer use 1/2 cup celery and 1/2 frozen peas or use all peas.
Add the cream of chicken soup and milk to a large bowl.
Stir until smooth and combined.
Stir in the mayo, celery, onion, and bell pepper until blended.
Add the drained tuna to the mixture.
Stir to combine.
Next, stir in the grated cheese.
Turn the mixture into a 2-quart casserole dish. Sprinkle almonds on top.
Bake, uncovered in a hot 425 F degree oven for about 20 minutes.
Now, doesn’t that look good!
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Tuna Noodle Casserole
- 6-oz medium egg noodles
- 2 5-ounce cans chunk white tuna in water, drained
- 1/2 cup mayo or Miracle Whip Dressing
- 1 cup celery, chopped OR 1/2 cup celery and 1/2 frozen peas
- 1/3 cup onion, chopped
- 1/4 cup bell pepper, chopped
- 10 1/2-oz can condensed cream of chicken soup
- 1/2 cup milk
- 4-oz sharp Cheddar cheese, shredded
- 1/4 cup sliced or slivered almonds
Cook the egg noodles in boiling water until tender; drain.
In a large bowl, combine the cream of chicken soup and milk.
Stir in the mayo, celery, onion and bell pepper until blended.
Add the drained tuna and stir to combine.
Turn the mixture into a 2-quart casserole dish.
Sprinkle almonds on top.
Bake uncovered in a hot 425 F degree oven for about 20 minutes.
Side dish suggestions to serve with tuna noodle casserole…
And for dessert…
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