Tuna Casserole
Created by NewbieCookTaylor on May 9, 2016
- Servings: 7
- Prep Time: 20m
- Cook Time: 25-30m
- Recipe #23723
Ingredients
- 1 can (10 1/2 ounce) condensed cream of celery soup (undiluted)
- 1 can (10 1/2 ounce) cream of mushroom soup (undiluted)
- 1/2 cup shredded cheddar cheese (or 1/4 cup grated Parmesan cheese)
- 3/4 cup whole milk
- 1 teaspoon garlic powder
- 1/4 teaspoon ground pepper (to taste)
- 1/4 teaspoon salt (to taste)
- 1 cup green peas (frozen)
- 1/4 cup chopped pimientos (or more)
- 2 to 3 cans (10 to 15 ounces) tuna in water (about 5 ounces each can, tuns in water, drained)
- 8 ounces dry egg noodles (cooked and drained)
- FOR TOPPING
- 3/4 bread crumbs (dry)
- 4 to 6 tablespoons melted butter
How to Make
-
Step 1: Heat the oven to 400°F. Grease a 3 quart baking dish.
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Step 2: For the topping; Stir the bread crumbs and butter in a small bowl; set aside.
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Step 3: In a bowl, stir together the soup, cheese, milk, garlic powder, salt and pepper together until well mixed. Stir in peas and pimientos and tuna, then the cooked noodles.
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Step 4: Bake for 25-30 minutes or until the tuna mixture is hot and bubbling. Remove from the oven then stir the tuna mixture. Sprinkle the breadcrumb mixture over the top. Return to oven.
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Step 5: Bake for around 8 minutes or until the bread crumb mixture is golden brown.
Nutritional Facts
- Serving Size: 1 (267.6 g)
- Calories 619.6
- Total Fat - 30.6 g
- Saturated Fat - 14 g
- Cholesterol - 126.2 mg
- Sodium - 555.2 mg
- Total Carbohydrate - 71.3 g
- Dietary Fiber - 3.7 g
- Sugars - 25.6 g
- Protein - 15.2 g
- Calcium - 184.2 mg
- Iron - 3 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.8 mg