Tuna Noodle Casserole


4 C. uncooked wide egg noodles
2 T. butter
1 small onion, chopped
1/3 C. finely chopped celery
1 clove garlic, minced
1 C. frozen peas, thawed
10.5 oz. can cream of chicken and mushroom soup (the combined soup, not two soups)
1/2 soup can milk
2, 5 oz. cans solid white tuna, drained
1 1/4 C. shredded cheddar cheese
1/2 tsp. ground mustard powder
1/2 tsp. salt
1/4 tsp. pepper


3 T. butter, melted
12 ritz crackers, crushed
1/2 C. panko breadcrumbs
1/2 C. shredded cheddar cheese
1/4 tsp. smoke paprika


Cook the noodles in boiling water just until tender, drain and set aside. Meanwhile melt the butter in a skillet over med. high heat and sauté the onion and celery for 3 minutes. Add in the garlic and peas and cook for another minute. Pour mixture into a bowl and add the cooked egg noodles to combine. Stir in the remaining ingredients. Pour into a lightly greased 2 quart baking dish. Sprinkle the topping over the casserole. Bake in a 350 degree oven for 30 minutes.


Recipe From Janet's Appalachian Kitchen 

Tuna Noodle Casserole Tuna Noodle Casserole Reviewed by cooking on April 29, 2022 Rating: 5
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