Tuna Noodle Casserole
September 15, 2011
"For those of you who don't mind using canned soup, this is an easy that also works well using chicken or turkey, this may be completely prepared the refrigerated until ready to bake, prep time does not include cooking the noodles"
- Serving Size: 1 (340.1 g)
- Calories 505.6
- Total Fat - 25 g
- Saturated Fat - 11.1 g
- Cholesterol - 81.3 mg
- Sodium - 1070.1 mg
- Total Carbohydrate - 49.2 g
- Dietary Fiber - 3.3 g
- Sugars - 5.3 g
- Protein - 21.8 g
- Calcium - 233.4 mg
- Iron - 2.6 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.6 mg
Preheat oven to 375 degrees F (set oven rack to lowest position).
Grease a 2-quart casserole dish.
Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese, milk or half and half, sour cream, salt, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
Add in the tuna or chicken; mix to combine.
Combine the mixture with the cooked egg noodles.
Season with black pepper to taste.
Transfer to prepared greased baking dish.
Sprinkle top with the broken Ritz crackers.
Bake uncovered for about 30-35 minutes or until hot and bubbly.
Tips & Variations
No special items needed.