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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My mom made this often for us while I was growing up; now I make it for my family. Everyone loves it (even my fussy toddler), even those who don't usually like tuna casserole. I've made it so many times, I have the recipe memorized. Sometimes I dress it up a little by using albacore instead of regular light tuna and substituting Parmesan (not the canned kind) for the cheddar. The leftovers reheat well, too (if there are any-I usually have to make a double batch just to be sure there is some left!). It is a very forgiving recipe too; if you add more noodles or more tuna or some more veggies, it'll still be fine. Ingredients:
6 ounces wide egg noodles |
1 (10 ounce) can 98% fat free condensed cream of celery soup |
1/2 cup milk |
1 cup shredded cheddar cheese or 1 cup parmesan cheese |
1 (6 ounce) can light chunk tuna in water, drained |
3/4 cup chopped onion |
1/2 cup chopped celery |
1/2 cup reduced-fat mayonnaise |
salt and pepper |
additional shredded cheese (optional) |
Directions:
1. Preheat oven to 425* F. Cook noodles according to package directions. Drain and return to pan.
2. Meanwhile, pour soup into a small saucepan. Slowly stir in milk, a little at a time. Stir in cheese. Heat over medium-low heat, stirring often, until hot and cheese is melted; do not boil.
3. Add tuna, onion, celery, mayonnaise, and salt and pepper to taste to the noodles and stir together. Pour soup mixture over and mix until well-combined. Pour mixture into a 2-2 1/2 quart casserole. Top with additional shredded cheese, if desired.
4. Place casserole in oven and bake at 425* F for 20-25 minutes, or until hot, bubbling, and lightly browned on top. Remove from oven and let set for 5-10 minutes before serving.
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